Thursday, December 9, 2010
Chard with Mixed Lentils
Lentils - 3/4 cup, mix of yellow mung, red masoor and chana dal
Turmeric - a pinch
Green / Red Chard - 1 bunch, washed and chopped finely along with the stems
Olive Oil - 1 tbsp
Pearl Onion - 20
Garlic Cloves - 4, finely sliced
Ginger - 1/2 tsp, finely sliced
Hing / Asafoetida - a pinch
Roasted Coriander Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Red Pepper Flakes - 1/2 tsp (optional)
Lemon Juice - 2 tsp
Cook the lentils in a cooker with sufficient water and turmeric and salt. Keep aside.
Heat a pan and add olive oil, pearl onions and hing. Saute till the onions change color and brown slightly.
Add ginger and garlic for saute for a minute more.
Add the chopped chard and coriander, cumin, red chilli powders. Cook till the chard wilts and the liquid evaporates.
Now add the cooked lentils and a cup of water. Bring it to boil and cook till the desired consistency is reached. Add a dash of lemon juice and serve hot.