An exceptional Indian dish, Diana’s Moong Dal with Potatoes and Swiss Chard offers a superb vegetarian meal packed with intense flavors and textures.
Diana's Moong Dal with Potatoes and Swiss Chard
Author: Epicurus.com Kitchens
Recipe type: Vegetarian
- 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 teaspoons turmeric
- 1/4 teaspoon Cayenne pepper
- 1 1/4 Cups whole unpeeled moong dal
- 6 Cups water
- 1 piece ginger root (1-inch long); finely chopped
- 3 cloves garlic; minced
- 1 small dried hot red chile or Cayenne pepper, to taste
- 2 red boiling potatoes; each cut into 8 pieces
- 2 Cups chopped Swiss chard leaves (packed tight)
- 1 Tablespoon sea salt
- 1/2 Tablespoon sugar
- 2 Tablespoons oil (to 3 Tablespoons)
- 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, one whole
- 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.
- This recipe yields 6 to 8 servings.
Spinach, kale or mustard greens can be substituted for the chard. Serve the dal over steamed basmati rice as a main dish, accompanied by Cucumber Mint Raita, or serve as a side dish.
Serving size: 1 Calories: 167 Fat: 4 g Carbohydrates: 25 g Sodium: 911 mg Fiber: 2.4 g Protein: 10 g Cholesterol: 0