Red Lentil Dal with Potatoes and Swiss Chard

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* Exported from MasterCook *

 

Red Lentil Dal with Potatoes and Swiss Chard

 

Recipe By : The Pressured Cook ~ Lorna Sass

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish Pressure Cooker

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons brown mustard seeds

1 tablespoon peanut oil or ghee

2 cups coarsely chopped onions

6 cups water or 3 cups water and 3 cups broth

1 1/2 cups red lentils -- picked over and

rinsed

1 1/2 pounds Swiss chard -- stems cut into

1-inch slices, leaves coarsely

chopped -- thoroughly rinsed

(keep stems and leaves separate)

1 1/2 pounds Yukon Gold or red-skinned potatoes -- or a mixture, cut

into 1-inch chunks (peeling optional)

1/2 cup dried grated unsweetened coconut

1 tablespoon mild curry powder, -- or more to taste

1/8 teaspoon cayenne -- or more to taste

1 large clove garlic -- pushed through a

press

1 1/2 teaspoons salt -- or to taste

Freshly ground black pepper to taste

Mango Yogurt -- for garnish

1 tablespoon sweet mango chutney

1 cup yogurt

 

Place the mustard seeds in the cooker. Turn the heat to high. Set (but do not

lock) the lid in place. As soon as you hear the seeds begin to pop, after about

1 1/2 minutes, turn off the heat (move to a cool burner if your stove is

electric) and leave the lid in place until the popping subsides. Transfer the

toasted mustard seeds to a small bowl and set aside.

 

Heat the oil in the cooker over medium-high heat. Cook the onions for 2 minutes,

stirring frequently. Add the water, lentils (break up any large clumps that have

formed after rinsing), Swiss chard stems, potatoes, coconut, curry powder, and

cayenne .

 

Lock the lid in place. Over hight heat, bring to high pressure. Loser the heat

just enough to maintain high pressure and cook for 5 minutes. Quick release the

pressure by setting the cooker under cold running water. Remove the lid, tilting

it away from you to allow excess steam to escape.

 

Set the cooker over medium heat. Stir in the garlic, salt, and pepper. Add

additional curry powder and cayenne, if needed. Stir in the Swiss chard leaves

in 2 batches, allowing the first batch to wilt before adding the second.

 

Cook over medium heat at a steady boil, stirring occasionally, until the chard

leaves are tender, about 5 minutes. Stir in the reserved mustard seeds. Serve in

large soup bowls, garnished with a generous tablespoon of Mango Yogurt. Pass any

remaining Mango Yogurt at the table.

 

Mango Yogurt:

In a small bowl blend the mango chutney and yogurt.

 

Serves 6

 

 

 

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NOTES : After 5 minutes under pressure, curried red lentils melt into a thick

egg-yolk yellow puree punctuated by large chunks of potatoes and the pleasing

pop of toasted mustard seeds. This soupy stew is enriched with grated coconut,

and a healthy portion of chopped Swiss chard leaves wilted in at the end gives

it vibrant color.

 

A puddle of Mango yogurt on top of each serving adds a vital flavor component,

so be sure to include it.