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Swiss Chard Lentils with Five Spices


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5 from 1 review

  • Author: Radhika Penagonda
  • Total Time: 40 minutes
  • Yield: 2-3 1x

Description

Swiss Chard and Spinach Lentils with Indian Five Spice seasoning


Ingredients

Scale
  • 1/4 cup pigeon peas (toor dal)
  • 1/8 cup split yellow lentils (moong dal)
  • 1 stalk swiss chard, chopped
  • small bunch of spinach / about 1 cup chopped
  • 1/2 onion, finely chopped
  • 1 tomato, halved
  • 1/4 tsp turmeric
  • 1/4 tsp red chilli powder ~ optional
  • cherry sized tamarind or juice of half lemon
  • salt

For the seasoning:

  • 4 tsp peanut oil /ghee
  • 1 tbsp paanch phoron or five spices
  • 12 whole green chillies
  • 1/4 tsp turmeric

other kitchen equipment:

  • pressure cooker
  • whisk

Instructions

  1. Soak tamarind in warm water and keep aside for about 15-30 mins, if using. Once soaked, squish tamarind into pulp.
  2. To properly wash the leafy greens in a food-safe way to get rid of pesticides, bacteria and germs along with mud and farm residue, add some baking soda to a big bowl of water; dunk the leafy greens and give a good scrub/rinse. Rinse again or several times in clean water until visibly clean. Pat dry on a clean kitchen towel. Chop swiss chard separating the stalk from the leaf. If you do not prefer to use the stalk, refrigerate for later use in another dish. Else, finely chop the stalk into thin slices and then the leaf. Roughly chop the spinach bunch.
  3. Wash the lentils well until water runs clear. Pressure cook lentils with the tomato,turmeric and water enough and more to cover the lentils and tomato halves. When the cooker has cooled, whisk through the lentils and tomato to mash well for a uniform consistency. If not using a pressure cooker, cook the same in a pot, stove top. Let the water come to a rolling boil and simmer partially covered until the lentils are soft and cooked and can be mashed easily.
  4. For the seasoning, heat oil or ghee in a heavy bottomed pot on high heat. When the oil is hot enough or shimmering, add paanch phoron, reduce the heat to medium and let the whole spices splutter and crackle. Add whole green chillies, chopped onion followed by turmeric and saute until onion turns translucent. Add chopped leafy greens and saute until they are soft and cooked. Add salt, red chilli powder and tamarind pulp if using. Add the mashed lentil mixture and simmer to a slow boil, about 10 mins. Do not bring to a rolling boil for the risk of losing the flavor of the spices. Once done, cover and set aside. If not using tamarind, squeeze lemon juice and stir well.
  5. Garnish with cilantro and serve hot with steamed rice or fresh off the griddle Indian breads.

Notes

Paanch Phoron is available in most Indian grocery stores or world food markets

  • Prep Time: 10 mins
  • Cook Time: 30 mins
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