Indian Mung Dal with chard

24 min
- Preparation 20 min
- Cooking 4 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

250 g Mung dal (dried yellow lentils)
250 g Chard
200 g Tomatoes
2 Onions
2 Garlic cloves
20 g Ginger
1 Green chili pepper
2 Tablespoons ghee (clarified butter, alternatively vegetable oil)
1 tsp. Ground cumin seed
1 tsp. Ground turmeric
600 ml Vegetable stock
Salt
Pepper
Garam masala (Indian spice mixture)

Preparation

Step 1

Rinse the lentils in cold water in a colander and let them drain well. Trim the chard, wash it and cut into strips approx. 1,5 cm thick. Wash and dice the tomatoes. Peel and finely chop the onions, garlic, and ginger. Then cut the chili in half lengthwise, remove the seeds, wash, and finely chop.

g Mung dal (dried yellow lentils)

g Chard

g Tomatoes

Onions

Garlic cloves

g Ginger

Green chili pepper

Step 2

Heat the ghee in the pressure cooker and sauté the onions, garlic, ginger and chili in it thoroughly for approx. 3 minutes. Then sprinkle with cumin and turmeric and fry briefly. Add the lentils and tomatoes, pour over the stock, and mix everything well. Close the lid, heat up the pot and when it reaches cooking level 2, cook for 2 minutes.

Tablespoons ghee (clarified butter, alternatively vegetable oil)

tsp. Ground cumin seed

tsp. Ground turmeric

Step 3

In the following step, release the steam from the pot and open it. Add the chard to the dal and mix in well. Close the lid again, heat up the pot and once it reaches cooking level 2, cook for 2 minutes. Finally, release the steam from the pot, open it and season the dal with garam masala, salt and pepper.

Salt

Pepper

Garam masala (Indian spice mixture)