Name: Spiced Braised Rainbow Chard & Lentils
Ingredients: ½ cup lentils or whole masoor daal (see FAQs & Notes + Variations); 1½ cups water (ratio of lentils: water is 1:3); 2 tbsp neutral cooking oil; ½ tsp cumin seeds; 1 small onion, chopped (see Variations); salt, as needed; 3-4 cloves of garlic, peeled and smashed (see Variations); 2-3 Thai or bird’s eye green chilies, slit (optional or use sliced jalapeños for milder heat); ½ tsp turmeric; 1 tsp garam masala; 6-8 leaves of rainbow or Swiss chard (see variations), leaves and stems chopped (see FAQs & Notes + Variations); 2 cups water; 4-5 sprigs of cilantro/coriander leaves, chopped; 1-2 medium green onion, thinly sliced

Description

A hearty and comforting lentil and rainbow chard stew made by braising them in spiced onion-garlic broth.

Ingredients

Units Scale

For the Lentils

1/2 cup lentils or whole masoor daal (see FAQs & Notes + Variations)
1 1/2 cups water (ratio of lentils: water is 1:3)

For the Spiced Braising Broth

2 tbsp neutral cooking oil
1/2 tsp cumin seeds
1 small onion, chopped (see Variations)
salt, as needed
3-4 cloves of garlic, peeled and smashed (see Variations)
2-3 Thai or bird's eye green chilies, slit (optional or use sliced jalapeños for milder heat)
1/2 tsp turmeric
1 tsp garam masala
6-8 leaves of rainbow or Swiss chard (see variations), leaves and stems chopped (see FAQs & Notes + Variations)
2 cups water

Garnishes

4-5 sprigs of cilantro/coriander leaves, chopped
1-2 medium green onion, thinly sliced

Instructions

Cooking the Lentils

Instant Pot Pressure Cooker (see Variations for alternative method)

Place the lentils in the stainless steel insert pan or directly in the inner pot of the Instant Pot electric pressure cooker and wash them thoroughly with cold tap water.
Rinse and drain the lentils until the water runs clear.
Add the water to the lentils.
Fill the inner pot of the Instant Pot with 1 cup of water and place the insert pan with lentils and water over a trivet in it. Disregard this step if cooking the lentils directly in the inner pot, without the insert pan.
Close the Instant Pot’s lid and turn the steam-release valve to the sealing position.
Press the Manual/Pressure Cook button and set the timer for 6 minutes at high pressure.
When the cooking is complete, allow the pressure to release naturally—which will take 12 to 15 minutes—and then open the lid.

Making the Spiced Braising Broth

Heat oil in a braiser (see FAQs & Notes) over medium heat and add in the cumin seeds, followed by the chopped onions. Sprinkle some salt and let the onions sweat and turn translucent, about 2-3 minutes.
Stir in the garlic and green chilies, if using and let them sauté for another minute.
Add in the turmeric and garam masala and give it a quick stir to let the spices bloom for about 30 seconds.
Stir in the chopped rainbow chard.
Sauté for 2-3 minutes and then pour in the water.
Mix in the cooked lentils.
Simmer covered for 15-20 minutes till most of the moisture is absorbed.
Garnish with chopped cilantro/coriander leaves and green onions and serve warm.