Chard Dal : Instant Pot, Stove top recipe

The big leafy greens with colorful stalks always used to intrigue me while shopping for vegetables. Finally One fine day I brought em home. But I wasn't sure what to make with em. So I went with the most simple recipe possible,being very suspicious of their taste. I sauteed them with salt n chill powder, like I make with Spinach. I then served this curry with Rice. I waited for his verdict very anxiously. He has no clue what it is but he liked it coz he kept eating. It is like he always says, 'no appreciation is appreciation' :-):-).  Even though I do not agree with that all the time, today is an exception, Lol! I'm relieved that he didn't say anything. Then it was my Kid's turn. As usual my Kid has no clue what he is eating but he finished it without complaining. Lastly I liked it too. So I thought, there goes a new addition to my vegetable list. Swiss Chard/Red Chard AKA Chard. 

It's taste is not much different from Malabar spinach (Poi leaf/Bacchali kura). In Fact in some countries it is called as Spinach. And it didn't originate from Swiss rather it's Mediterranean. I seriously do not know why it is called Swiss Chard :-). 

Since then I have tried many recipes with this Mediterranean leafy vegetable. This was before my blogging days were started. 

I love Chard not only for their taste but they are easy to chop compare to many leafy veggies where you need to pluck and separate each small leaf and then chop em which would be laborious.

Do try my Swiss Chard in Tamarind sauce (Swiss chard pulusu kura) recipe which is a tangy, spicy curry that goes well with Rice. I love it a lot.

This is my second Chard recipe on the blog. I make many kinds of Dals with Leafy veggies like Spinach Dal, Amaranth Dal, Malabar Spinach dal but my most favorite of all is Swiss Chard Dal. Seriously, it pairs up with Yellow lentils perfectly. I usually serve it with Rice, some Veg fry and Rasam. Today I made Bhindi (Okra) fry with Coconut spice powder and the combo was divine. Should I say finger licking good.

Finally Swiss chard is super nutritious with loads of Vitamin A and K, minerals like Calcium and Iron. 

I have made this recipe in Instant Pot today and it's yum! I have given Instant pot instructions at the end. Pls check. I use this model Instant Pot.

Servings:

Four (4)

Total time:

35 minutes

Ingredients (I use US standard measuring; 1cup=8oz=250ml):

• 1 bunch chard
• 1 cup Yellow lentils (Toordal/Kandipappu)
• 1/2 onion optionally
• 2 Garlic cloves optionally
• 2-3 chillies or adjust
• 1 tsp chilli powder 
• 2 inch Tamarind or 1/3 cup Raw Mango pieces 

For Seasoning:

• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• Few Curry leaves
• 2 Red chillies
• 1/2 tsp Turmeric
• 1/4 tsp Asafoetida optionally
• Salt to taste

Swiss Chard Dal/Chard dal Step wise recipe

1. Wash 1 cup Yellow lentils and add 2 cups water. Leave em aside.
2. Soak Tamarind in warm water. Squeeze pulp and keep aside.Alternatively you can add 1/3 cup chopped Green Mango pieces. This gives Tang to Dal. Don't have these two, add 1 Tomato, chopped. 
3. Wash the leaves. Usual bunch from my grocery store ('Sprouts') will have about 4-5 leaves. You can use any color chard for this recipe. 
4. Chop and remove stacks below the leaf. Now remove ribs (in the middle of the leaf)by making cuts on either side of the rib. So each leaf will be cut into 2 pieces vertically. Repeat with all leaves. These ribs are tough. I use the narrow parts in cooking and discard rest. 
5. Now stack all the leaves and chop em into thin strips. To see pictures on how to chop Swiss chard click this link: Swiss chard Pulusu Kura .
6. In a Pressure cooker add 1 tablespoons oil. 
7. Add chopped onions, gren chillies, crushed garlic. Fry em.
8. Add the ribs if you are using any. Cook for a minute. 
9. Add Chopped Chard. Sautee till leaves become soft.
10. Add lentils with water, turmeric, salt to taste and chilli powder.
11. Mix.
12. Now close the pressure cooker with lid and cook for 3-4 whistles on medium flame.
13. Prepare seasoning in a small pan. Heat 2 tablespoons oil in a pan. Add mustard seeds, cumin seeds, couple of red chillies broken into small pieces. Fry till seeds splutter and chillies turn dark. Turn off the stove.You can also add Hing/Asafotida (Inguva) if you like it.
14. When the pressure is gone, open the cooker and Mix dal. If you like Dal creamier, beat Dal with ladle or you can leave it as it is. 
15. Add water to Dal if it's too thick. Adjust consistency according to your preference.
16. Transfer Dal to serving Dish. Add prepared Tadka. Mix.
17. Serve with Rice and Rasam to make it complete.
    

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Instant Pot Chard Dal

1. Wash 1 cup Yellow lentils and add 2.5 cups water. Leave em aside.
2. Chop onions into small pieces. Crush 2 garlic pieces.
3. Wash the leaves. Usual bunch from my grocery store ('Sprouts') will have about 4-5 leaves. You can use any color chard for this recipe. 
4. Chop and remove stacks below leaf. Now remove ribs (middle of the leaf) by making cuts on either side of the rib. So each leaf will be cut into 2 pieces vertically. Repeat with all leaves. These ribs are tough. I use the narrow upper parts in cooking and discard rest. 
5. Now stack all the leaves and chop em into thin strips. To see pictures on how to chop Swiss chard click this link: Swiss chard Pulusu Kura .
6. Press Instant Pot Sauté button, 10 minutes, Normal mode. If you need more time, you can always set up Saute Again for few more minutes.
7. Add 2 tbsp Oil. When it heats, add 1/2 tsp Mustard seeds, 1/2 tsp Cumin Seeds, 2 Red chillies and few curry leaves. If you do not have curry leaves omit them. 
   
8. Once Seeds splutter add 1/2 Chopped Onion, Chard chopped rib pieces , crushed Garlic.
   
9. Once Onion turns color, add chopped Chard , 1/3 cup Raw mango or 2 inch dry Tamarind (squeeze pulp and use). This gives Tang to dal.(If you don’t have both , you can add 1 chopped Tomato). 
   
10. Sauté couple minutes. 
11. Add 1/4 tsp Turmeric, Salt to taste, 3/4 th tbsp Chilli powder or 2 green chillies. Adjust spice accordingly to your taste. 
    
12. Mix well. 
    
13. Now add 1 Cup Lentils (Toordal) and 2.5 Cups water. Mix and deglaze pan well.
    
14. Close with Lid. Sealing mode.
15. Pressure cook high pressure, 6 minutes. Once cooking done , wait 10 minutes (10 minutes NPR) and then release Pressure manually. Careful while releasing pressure not to keep your hand in the way.
    
16. Once floating valve drops, open lid. Mix . Add more water if needed liquidy Dhal. 
    
17. Serve with Rice/Quinoa/Naan or have as a soup.
    

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Do check my other Instant Pot recipes, Raw Banana Chanadal Curry, Coconut Pulao using Coconut milk.