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Simple Spiced Dal (Yellow Split Peas) with Swiss Chard


1 1/2 cup chana dal (yellow split peas), picked over and rinsed (325ml)
1 medium onion, diced
1 medium tomato, diced
2 flakes garlic, chopped fine +
1 inch piece of ginger, chopped fine
1 green chilly (add more for increased spiciness, but 1 works well)
1/2 tsp chilli powder
1/2 tsp ground turmeric
1/2 tsp ground black pepper
Around 8 cups loosely packed Swiss chard leaves, shredded into thin strips
Salt to taste (or 1 tsp)
1 tbsp oil

For the tadka (tempering):

1 tbsp oil
1/2 tsp cumin seeds
1 dried long mild red chilli
1 flake of garlic, smashed, but left fairly whole

In a pot, cover the split peas with water, and boil till the lentils are cooked and soft (around 45 minutes). Drain and rinse the cooked lentils. Return to the pot and crush roughly. Season with the salt.

In a shallow pan, heat the oil. Add the onions and fry for about 5 minutes, till just starting to brown around the edges. Add the ginger, garlic and green chilli to the pan. Fry for another minute. Add the diced tomato, and the chill powder, turmeric and pepper and cook for a further 5 minutes, until the tomato is soft. Throw in the shredded Swiss chard, and cook until the chard is wilted completely, another 5 - 7 minutes.

Combine the onion and spice mixture with the cooked lentils, adding a little hot water (around 1/4 cup) so the dish isn't too dry. Mix well.

For the tempering, heat the oil in a small pan. When the oil is hot, add the cumin seeds, red chilly and smashed garlic. Fry for 30 seconds, then pour the whole lot into the lentil mixture, covering immediately to keep in the aromas. Give the dish a good stir before serving.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise