Swiss Chard Dahl

2 lbs Swiss chard
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon coriander
1 fresh red Chili (or a few drops chili oil)
1 teaspoon ground black pepper
1 cup red lentils, soaked for half an hour beforehand
1/2 cup water
1 tablespoon Ghee (I used unsalted butter)
3 peeled tomatoes (canned work just swell)
sufficient salt to taste
sufficient tomato puree to thicken (probably 1/2 cup in my case)

Chop the stems off the swish chard. Cut them up into 1/4 inch pieces. In a large frying pan boil them with a little water. Add the chopped chili.

After five minutes add the black pepper, cumin, turmeric, and coriander. Simmer with a lid on for ten minutes. Add the rest of the coarsely chopped swiss chard and the water. Now add the red lentils.

Simmer for a couple of minutes more. Add the tomatoes, leave to simmer for about 10 minutes. The lentils should be soft but still intact. Add the tomato puree, ghee (butter), and salt to taste.

Simmer for another couple of minutes till the the Dahl has thickened. Some vigorous stirring at this point wouldn't hurt anything either.

-Adapted from