Feb 28, 2008

Recipe - Swiss Chard and Toor dal (Akkura pappu)

(Swiss Chard cooked in Pigeon Peas)


Swiss chard is one of the most powerful anti-cancer foods. It has an excellent combination of phytochemicals, chlorophyll, other plant pigments, and soluble fiber. It also contains a generous amount of Vitamin K that is especially beneficial in the maintenance of bone health.

This dish can be eaten with roti or rice. Chana Dal can also be used as variation for Toor dal. Different kinds of greens can be used as variation for chard.


  • Chard - 1/2 bunch (approximately 4 cups)
  • Toor Dal - 1 Cup
  • Green Chillies - 1 Serrano pepper or 3 small Indian chillies cut in stripes (optional)
  • Dry red chillies - 2 (optional)
  • Chilly powder - 1 teaspoon (according to spice level)
  • Turmeric - 1/2 - 1 teaspoon
  • Cumin seeds - 1 teaspoon (for seasoning)
  • Mustard seeds - 1 teaspoon
  • Hing (Asafoetida )- 1/4 teaspoon)
  • Salt - 1 and 1/2 teaspoons (according to taste)
  • Ghee/Oil - 2 teaspoon
  • Tamarind 1 teaspoon (concentrate) or 5 small tamarind stalks.

Chard cutting:

Wash and Cut chard into thin leaves.

Slice green chilli in circles or long slices.


Wash dal and add 2.5 cups of water and add chard leaves, salt, turmeric and green chillies.

Pressure cook dal for 3 whistles. The temperature should be medium high to high.


Preheat with oil in a kadai (skillet). Add cumin seeds and mustard seeds for seasoning. After you see the seasoning seeds splutter, add red chillies (optional) and hing (Asafoetida). If you are using red chillies and green chillies, better to avoid red chilli powder.

Add the seasoning to the dal and add the tamarind pulp/concentrate to dal. Cook it for 2-3 minutes.

For Tamarind pulp:

Take 5 small stalks of tamarind, add half cup of water and microwave it for 2- 3 minutes. The water will decrease to 1/4cup. Let it cool and then mash the tamarind pulp with a spoon and filter it.

Preparation time: 30minutes.
# Servings 3 - 4

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.