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Swiss Chard Dahl

(recipe, Carrie Stewart)


  1. 2 lb. Swiss chard
  2. ½ tsp. cumin
  3. ¼ tsp. turmeric
  4. 1 tsp. coriander
  5. 1 fresh red chilli
  6. 1 tsp. ground black pepper
  7. 1 cup red lentils, soaked for half an hour beforehand
  8. ½ cup water
  9. 1 Tbsp. vegetable stock
  10. 1 can peeled tomatoes
  11. salt to taste
  12. 1 tsp. asofoetida
  13. 2 tblsp tomato puree


  1. Chop the stems off the swish chard. Cut them up into ¼ inch pieces. In a large frying pan boil them with a little water. Add the chopped chilli and black pepper, cumin, turmeric, and coriander. Simmer with a lid on for ten minutes. Add the rest of the swiss chard, chopped coarsely, 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 dahl has thickened, then offer.