Recipe - Chard and Moong dal curry (Akkura pappu koora)
Chard cooked with split moong dal.
Summary
Swiss chard is one of the most powerful anti-cancer foods. It has an excellent combination of photochemical, 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. Lentils have high level of protein, minerals and dietary fiber.
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. Typically this curry is made with amarnath leaves or spinach leaves, in India. My mexican friend said amarnath leaves are also part of Mexican cuisine. Living in US, amarnath leaves/thota koora are very rare to be found in indian grocery stores.
Recipe given below tastes delicious made with red chard or swiss chard, too. This curry make a nutritious meal with everything in one single dish.
Ingredients:
- Chard - 4cups (finely chopped)
- Moong dal - 1/2 cup (pre-soaked for 10 minutes
- Green chillis - 2 Indian green chillies (depending on the spice level)
- Dry red chilli - 1
- Ginger - 1 teaspoon
- Garlic - 1 teaspoon (optional)
- Mustard seeds - 1/2 teaspoon
- Cumin seeds - 1/2 teaspoon
- Curry leaves - 1 stalk
- Hing - one small pinch
- Oil - 1 tablespoon
Process:
Preheat a medium heavy sauce pan or a wok with oil, add mustard and cumin seeds. Let them splutter, add dry red chilli, green chilli and hing. After a minute add ginger, garlic, pre-soaked moong dal, salt and turmeric powder with 2 cups of water. Cook it at low temperature for 10 minutes.
After moong dal is almost cooked, add chopped chard. Mix it well. Cover the dish, cook for 5 - 7 minutes. Turn off the stove.
Serve it hot roti or rice.
Preparation time- 20 minutes (apart from chopping chard)
# Servings: 2 - 4
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