Moong Dal with Potatoes and Swiss Chard

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Moong Dal with Potatoes and Swiss Chard

 

1 1/2 tablespoons coriander seeds

3 whole cloves

1 cinnamon stick, 4 inches long

seeds of 2 green cardamom pods

4 peppercorns

1/2 teaspoon paprika

1 1/4 teaspoon turmeric

1/4 teaspoon cayenne pepper

1 1/4 cups whole unpeeled moong dal

6 cup water

1 piece ginger root, 1 inch long, finely chopped

3 garlic cloves minced

1 small dried hot red chile or cayenne pepper to taste

2 red boiling potatoes each cut 8 pieces

2 cups chopped Swiss chard leaves

1 tablespoon sea salt

1/2 tablespoon sugar

2 tablespoons oil

1 large onion thinly sliced

1/2 tablespoon cumin seeds

1 brown cardamom pod, optional

1 large bay leaf

3 serrano chiles, 2 chiles seeded, all chiles chopped

3 garlic cloves crushed

2 tomatoes chopped

juice of 1 lemon or to taste

1 tablespoon butter or ghee, optional

1/4 cup chopped cilantro

 

Grind coriander seeds, cloves, cinnamon stick, green cardamom seeds and

peppercorns in spice mill. Place in bowl and stir in paprika, 3/4 teaspoon

turmeric and 1/4 teaspoon cayenne pepper. Wash dal and remove any stones. Put

in Dutch oven and add water, 1/2 teaspoon turmeric, ginger, garlic and dried

chiles. Bring to a boil over medium high heat, then simmer, covered, until dal

has softened, 40 minutes. Check to see if dal needs more water. Add potatoes,

chard, salt and sugar and cook until tender, 15 to 20 minutes. Remove from

heat. In large skillet over medium heat, saute onions, cumin seeds, cardamom

pod and bay leaf in oil until onions are slightly golden, 2 to 3 minutes. Add

serrano chiles and crushed garlic. Stir 1 minute. Add ground spice mixture and

fry 1 to 2 minutes. Add more oil or water if needed to keep mixture from drying

out and scorching. Add tomatoes and stir until tomatoes soften, 2 minutes. Add

onion mixture to moong dal. Stir together and

heat to simmer. Cook, covered, making sure dal does not stick, 2 to 4 minutes.

Stir in lemon juice. Taste and add more salt if needed. Add butter and stir.

Remove cardamom pod and garnish with cilantro before serving. Yields 6 to 8

servings.

 

 

 

 

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