Tuesday, September 28, 2010

Red Swiss Chard and Lentils

The word Swiss was used to distinguish chard from French spinach varieties by 19th century. 
The chard is very popular among Mediterranean cooks.
Swiss Chard is high in vitamins A, K and C with one cup containing 214%, 716%, and 53% of the recommended daily value. It is also rich in minerals, dietary fiber and protein.
Shoj likes these green because they look similar to the kerala red cheera (greens). I didn’t want to make the usual cheera recipe but wanted to try something new out of these greens. So I ended up in this recipe.

1 bunch Red Swiss Chard washed and chopped finely
½ cup Whole green moong dal/moong bean
1 medium Onion chopped
½ cup Red lentils
3 dry Red Chilies
2 pods of Garlic chopped
Salt to taste
½ tsp Mustard seeds
¼ Cumin seeds
¼ tsp Turmeric powder
¼ tsp Asafetida
1tsp Oil

1. Wash the lentils and cook them in pressure cooker for 1 whistle.
2. Wash and chop the red swiss chard finely.
3. In a pan add oil and when it is hot add the mustard seeds and when they sputter add asafetida, dry red chilies and chopped garlic.
4. Add the onion and sauté it until the onions turn transparent.
5. Add the swiss chard and cook them on medium low flame/ until cooked.
6. Add the cooked lentils and salt and turmeric powder and cook for another 5 mins or until all the ingredients are well blended and soft.
7. Serve this hot with rice or as a side for any rice recipe.