Friday, January 13, 2012

Daal Fry with Rainbow Chard

I have signed up for a Community Supported Agriculture program (CSA) from a local farm named Full Circle Farm here in WA. I received my first box this week. There were some familiar fruits and vegetables in the basket such as green beans, potatoes, kiwis, apples, pears etc, but there were some unfamiliar vegetables too. This includes Rainbow Chard and Turnips. I have never cooked with Rainbow Chard and Turnip before.
When I had signed up for another CSA program (from Tiny's organic) over the summer, I had received Collard Greens once. That was the first time I had cooked with collard greens. I had made mung dal with collard greens. It turned out pretty good. So as soon as I saw Rainbow Chard in the basket, the first thought I had in my mind was, cook it with daal. This requires very less time, which is a good thing for me. I can either go to gym or spend some more time with my almost one year old (Srishti). Srishti loves to eat daal and rice too, so I am always looking for some ways of incorporating different vegetables in her meal.

I thought of making daal fry, instead of just plain daal this time. Here is the recipe

1 Cup Toor Daal,
1/2 Cup Mung Daal,
1 Bunch Rainbow Chard, (you can use any greens you like), Greens and Stalk Chopped
Salt to Taste,
1 Small Onion, Finley Chopped,
2 Medium Tomatoes, Finley Chopped,
1/2 Teaspoon Turmeric Powder,
1-1/2 Teaspoon Chili Powder,
1-1/2 Teaspoon Amchur Powder or 2 Teaspoon Lemon Juice,
1 Teaspoon Garam Masala,
2 Teaspoon Ghee
1/4 Teaspoon Fenugreek Seeds,
1/2 Teaspoon Mustard Seeds,
1/2 Teaspoon Cumin Seeds,
1/4 Teaspoon Nigella Seeds (Kalunji),
1/4 Teaspoon Fennel Seeds

Wash the daals in running water until the water runs clean. Mix with 4 cups of water and pressure cook for 3-4 whistles. Let it cooker cool down completely before opening the lid. Take out the daals and churn just a bit to break some lentils.
In a cooking pan, head the ghee. Once it is hot, add the mustard seeds and fenugreek seeds. Once the seeds stop crackling, turn the heat to medium low and add the cumin seeds, fennel seeds and nigella seeds. Stir for 30 seconds. Now add the onion. Turn the heat to medium and cook until the onion turns translucent, stirring if required. Now add the tomatoes. Then add the greens and stalks. Cook for 3-4 minutes until the tomatoes start to break up and the greens have wilted. Add 1-1/2 cup of water. Then add the churned lentils, red chili powder, turmeric powder, garam masala, and amchur powder(if using). Cook for 10 minutes or until the chard stalk is tender. Take off the stove. Add the lemon juice if you are not using the amchur powder. Stir once to mix everything together. Serve hot with plain or jeea rice.
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