Swiss Chard Dal
2 pounds Swiss chard
1 fresh red chili pepper, minced
3 garlic cloves, minced
1 large onion, chopped
1 teaspoon black pepper
½ teaspoon cumin
¼ teaspoon turmeric
1 teaspoon coriander
½ cup vegetable stock
1 cup red lentils, soaked in water ½ hour
1 can (15 ounces) peeled tomatoes, chopped canned tomato puree (enough
to thicken dal)
Salt to taste
Hot, cooked brown rice
Chop chard stems into ¼-inch pieces; coarsely chop and reserve
chard leaves. Boil stems in a little water in a large frying pan. Add
chopped chili; cook 5 minutes. Add garlic and onion. Cook until onion
is tender, then add black pepper, cumin, turmeric, and coriander.
Simmer, covered, 10 minutes. Add chard leaves, stock and lentils;
simmer a few minutes. Add tomatoes; simmer 10 minutes. The lentils
should be soft but intact. Add tomato puree, simmer until dal has
thickened. Season with salt. Serve over brown rice. Six servings.
