Puy Lentils and Swiss Chard Daal















Gujarati Daal  Chole ( chickpea curry ) and Daal Makhni ( whole Matpe beans curry )  



 Nyayo Beans  Rosecoco beans (aka borlotti beans ) 











 Trevti Daal with Spinach 

This daal pair so well with round and soft gujarati rotlis 




Puy lentils and swiss chard daal
Mains
Indian
Yield: 4-6 servings
Author:

Puy Lentils and Swiss Chard Daal

Puy Lentils and Swiss Chard Daal

This delicious and tasty daal is our ultimate go to comfort food during rainy and cold days, easy to prepare, uses the most basic ingredients and doesn't take more than 30-40 minutes and so amazingly satisfying.
prep time: 30 Mcook time: 40 Mtotal time: 70 M

ingredients:

  • 250 g Puy Lentils
  • 250 g Swiss Chard
  • 3 tbsp. Olive oil
  • 1 Large tomato chopped
  • 4-5 Garlic cloves
  • 5-6 green chillies slit
  • 1 tsp. Cumin seeds
  • 1 Onion chopped
  • 1 tbsp. Ginger-Garlic paste
  • 1 tsp. Kasoori Methi - dried fenugreek leaves 
  • to taste Salt
  • 1 tsp. Curry Powder ( optional )
  • 1 tsp. Red Chilli Powder
  • 1/2 tsp. Turmeric Powder
  • 2 tsp. Cumin and coriander powder
  • 1/2 tsp. Garam Masala
  • Pinch Hing ( asafoetida )

instructions:

How to cook Puy Lentils and Swiss Chard Daal

  1. Clean, wash and soak lentils in water for half an hour to one hour.
  2. Wash and roughly chop the swiss chard, tomato.
  3. Place lentils, swiss chard, tomato, garlic cloves, green chillies in a pressure cooker with 2 cups of water and cook till three whistles.
  4. Let the pressure cooker cool naturally.
  5. Open the pressure cooker lid and mush the lentil slightly with the back of the spoon or ladle.
  6. Heat oil in a heavy-based pan or kadai, add cumin seeds.
  7. As soon as they crackle add hing and chopped onion.
  8. Saute the onion till light pink, add ginger-garlic paste and cook further 2 minutes.
  9. Add kasoori methi, red chilli powder, turmeric powder, cumin and coriander powder and curry powder.
  10. Cook the mixture for few seconds and add cooked lentils.
  11. Mix everything, add salt and simmer the daal for 7-8 minutes or your desired consistency.
  12. Turn off the heat, garnish with fresh coriander and serve HOT with Roti, Rice and salad.
  13. Enjoy!

NOTES:

Whole brown Masoor can be used instead of Puy Lentils.
Mustard leaves, Amaranth or Spinach can be used instead of swiss chard.
Calories
253.62
Fat (grams)
12.74
Sat. Fat (grams)
1.72
Carbs (grams)
29.36
Fiber (grams)
9.21
Net carbs
20.15
Sugar (grams)
7.44
Protein (grams)
9.89
Sodium (milligrams)
340.21
Cholesterol (grams)
0.26
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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4 comments

  1. I love the different international daal you have mentioned but they are just names to me. As for the daal it's delicious.

    ReplyDelete
  2. Rightly said, even we never get bored of dal recipes... Such a comfort meal. This one is unique and healthy.

    ReplyDelete
  3. Never seen these lentils.. I wonder if they are available in India. Daal looks too good. I am a great fan of dal prepared in any which way.

    ReplyDelete

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