1 tbsp canola or vegetable oil
1 tsp cumin seeds
1/2 tsp red chilli powder
1 to 4 fresh green chillies, minced (according to desired heat level)
1/4 tsp turmeric powder
2 tbsp fresh ginger, minced
1 clove garlic, minced
1 small onion, diced
1 bunch Swiss chard, stems removed and diced, leaves rough chopped (no, we will not waste the stems)
1 tomato, diced
1/4 cup split moong dhal, soaked at least 2 hours and drained
Salt to taste
1. Heat the oil in a large saute pan over medium heat. Add the cumin seeds. When the cumin seeds just start to brown, add the green chillies and red chilli powder (make sure your exhaust fan is on and don’t breathe in the fumes… trust me). Saute for just a minute and then add the turmeric powder, garlic, ginger, onions and chard stems. Add about a 1/2 tsp of salt at this time. Saute until the chard stems are just beginning to soften. If the mixture becomes too dry, you can add a tbsp or two of water.
2. Add the chard leaves in batches, adding more to the pan as it wilts. (I had some extra spinach when I made this, so I added that too. However, it isn’t necessary for this recipe.) Saute until the chard has wilted and the water has mostly cooked off.
3. Add the tomato and saute for a few minutes. Taste and add salt if needed. Stir in the moong dhal. Serve warm as an accompaniment to rice and dhal, or Indian breads.