FatFree Home
FatFree Recipe Archive
More indian recipes from FatFree

swisschard-dahl recipe

Date:    Tue, 31 Aug 93 14:37:11 BST
 From:    Michael Traub (traub@btcs.bt.co.uk)
 My  first  real  success  at Indian food without oil. I think the important
 thing  is  to  cook  the spices thoroughly in a pot with the lid on. If you
 can't  get  hold  of  any  swiss  chard try some fresh spinach or any other
 green leafy vegetable.
 Swiss Chard Dahl
 2 lbs		Swiss chard
 1/2 teaspoon    cumin
 1/4 teaspoon    turmeric
 1 teaspoon	coriander
 1 large         Onion, chopped
 3 cloves        Garlic, minced
 1 fresh         red chilli
 1 teaspoon      ground black pepper
 1 cup           red lentils, soaked for half an hour beforehand
 1/2 cup         water
 1 tablespoon	Vecon or similar low fat stock
 1 can           peeled tomatoes
 sufficient      salt to taste
 sufficient      tomato puree to thicken
 Chop  the  stems  off the swish chard. Cut them up into 1/4 inch pieces. In
 a  large  frying pan boil them with a little water. Add the chopped chilli.
 After  five  minutes add the garlic and the onion. When the onion is tender
 add  the  black  pepper,  cumin, turmeric, and coriander. Simmer with a lid
 on  for  ten  minutes.  Add  the rest of the swiss chard, chopped coarsley,
 and  the  stock  and water. Now add the red lentils. Simmer for a couple of
 minutes  more.  Add  the  canned  tomatoes,  leave  to  simmer for about 10
 minutes.  The  lentils  should  be  soft  but  still intact. Add the tomato
 puree  and  salt  to  taste.  Simmer for another couple of minutes till the
 the dahl has thickened. Serve with brown rice.
 kwvegan vegan