Date: Tue, 31 Aug 93 14:37:11 BST
From: Michael Traub (traub@btcs.bt.co.uk)
My first real success at Indian food without oil. I think the important
thing is to cook the spices thoroughly in a pot with the lid on. If you
can't get hold of any swiss chard try some fresh spinach or any other
green leafy vegetable.
Swiss Chard Dahl
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2 lbs Swiss chard
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon coriander
1 large Onion, chopped
3 cloves Garlic, minced
1 fresh red chilli
1 teaspoon ground black pepper
1 cup red lentils, soaked for half an hour beforehand
1/2 cup water
1 tablespoon Vecon or similar low fat stock
1 can peeled tomatoes
sufficient salt to taste
sufficient tomato puree to thicken
Chop the stems off the swish chard. Cut them up into 1/4 inch pieces. In
a large frying pan boil them with a little water. Add the chopped chilli.
After five minutes add the garlic and the onion. When the onion is tender
add the black pepper, cumin, turmeric, and coriander. Simmer with a lid
on for ten minutes. Add the rest of the swiss chard, chopped coarsley,
and the stock and water. Now add the red lentils. Simmer for a couple of
minutes more. Add the canned tomatoes, leave to simmer for about 10
minutes. The lentils should be soft but still intact. Add the tomato
puree and salt to taste. Simmer for another couple of minutes till the
the dahl has thickened. Serve with brown rice.
kwvegan vegan