I amped up the spices quantities on this Josee DiStasio recipe because I prefer my dhal on the spicier side so feel free to scale it back if you aren’t into spicy food. The braised chards add a nice bitter touch, I highly recommend you don’t skip this garnish.
2 tbsp of coconut oil
1 onion chopped
2 tsp of whole mustard seeds
2 tsp of fennel seeds
1/2 tsp of chili flakes
1 1/2 tsp of ground ginger
1 garlic clove chopped
1 tomato chopped
1 1/4 cup of red lentils
5 cups of chicken broth
1 tsp of salt
Over medium heat in a large pot, melt the coconut oil and sauté onions and spices until golden, about 5 minutes. Add garlic and give the mixture a good stir. Incorporate the tomato, lentils and broth. Add salt. Bring to a boil and let simmer for 17 minutes or until lentils are tender. Meanwhile, get moving on the braised chards.
400 g of chards
3 garlic cloves smashed
2 tbsp of olive oil
1/4 tsp of salt
Pinch of chili flakes
Remove chard leaves from their stem and chop roughly. In a non stick skillet warm up the oil over medium heat. Sauté smashed garlic cloves over low heat to infuse oil, 5 minutes. Make sure the garlic does not burn. Remove garlic and add chards and increase heat to medium. Sauté until chards are tender. Stir in the chili flakes.
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One thought on “Dhal with Braised Chards”
We love Dahl! Going to give this one a shot soon
On Tue, Dec 15, 2020 at 8:55 PM Effortlessly Chuck wrote:
> effortlesslychuck posted: ” I amped up the spices quantities on this Josee > DiStasio recipe because I prefer my dhal on the spicier side so feel free > to scale it back if you aren’t into spicy food. The braised chards add a > nice bitter touch, I highly recommend you don’t skip this ga” >