Sautéed Swiss Chard with Cooked Lentils | Swiss chard Sabzi | Vegan

Swiss chard is a green leafy vegetable originated in Switzerland. We all know the benefits of green leafy vegetables, Swiss chard is no less than them. Paired with Split yellow pigeon peas, it’s the most nutritious and delicious side dish for rotis, Naans and breads.

Ingredients
1 bunch of Red Swiss card
1/2 cup split yellow pigeon peas | toor dal
1 green chili finely chopped
Salt to taste
1 tsp lime juice
2 tsp oil
1/2 tsp mustard seeds
1 clove of garlic minced.

Method:

• Wash the Swiss chard leaves thoroughly in cold water. Chop the leaves roughly.
• Cook the pigeon peas in the pressure cooker up to 3-4 whistles. If you are using instant pot, pressure cook on high for 12 minutes. Allow the pressure to release naturally. The pigeon peas should be cooked until soft.
• Heat oil in  a pan, add mustard seeds. Once they splutter, add garlic and green chilis and sauté until raw smell of the garlic is gone.
• Add the chard leaves and sauté them until they are cooked.
• Add the cooked pigeon peas to the Sautéed chard leaves and mix well.
• Add salt and lime juice and mix well.

 

Serve this delicious Swiss chard as a side dish for bread or rotis.