Red Swiss Chard Curry (Indian Style)

This is a delicious, tangy aromatic curry made with red swiss chard, yellow lentils and flavourful spices. It is really enjoyable with steamed rice and fried Papadums.

Ingredients:
For the curry:
1 big bunch swiss chard
1/2 cup yellow lentils (toor dal)
1/2 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp red chilli powder
1 fat garlic clove
3- 4 small whole green chillies or as per your spice level
1 small onion
1 large tomato
25 gms tamarind (without seeds)
salt to taste
For the tempering:
2 dried red chillies
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
4 small garlic cloves crushed with the skins
1/2 a small onion sliced
6-8 fresh curry leaves
a pinch of asafoetida
1 tbs ghee (clarified butter)
1 tbs canola oil

Instructions:
1. Wash the swiss chard thoroughly at least 3 or 4 times to remove all the dirt. Remove the stem from the leaves as it is very fibrous and can be a little bit tough especially at the end. I use the tender part of the stems which are not so fibrous by leaving at least 2-3 inches below the leaves and cut it. Since it is going to be all cooked and blended, it is fine.
2. To the Instant Pot, add all the ingredients above for the curry except salt and pressure cook on high for 5 minutes. You can do a QPR (quick pressure release) or leave it to NPR (natural pressure release).
3. When done open the instant pot, let the steam out a bit, remove the green chillies, then using an immersion hand blender, blitz everything to just a little coarse not so smooth mixture.
4. Add 1 cup of water, add those green chillies back in and let it cook on “sauté less” for 5 – 10 minutes. Taste and adjust the salt as required.
5. Meanwhile prepare the tempering: 
a. On medium heat add the ghee and vegetable oil to the tempering pan.
b. When it is hot enough, throw in the crushed garlic with the skins and as they sizzle in the oil turning golden, drop the mustard seeds and watch them crackle and splutter.
c. Then immediately toss in the cumin seeds and when they begin to discolour it is time to sizzle the curry leaves (make sure you wipe them dry after washing them).
d. Add the sliced onions and fry  till they brown (careful not to let them turn black). Then sprinkle the asafoetida and quickly pour everything into the swiss chard curry.
6. To make it look appealing, you could first pour the curry in the serving bowl and then add the tempering to it just before serving. The aromatic tempering infuses lot of flavour into it making it even more delicious. Enjoy it with steamed plain rice.

Notes:
1. For the tempering you could use either ghee or just oil or a both. All the steps should be followed correctly one after the other to get the maximum flavour.
2. Using garlic with the skins adds more flavour.

Print Recipe

Red Swiss Chard Curry

This is a delicious, tangy aromatic curry made with red swiss chard, yellow lentils and flavourful spices. It is really enjoyable with steamed rice and fried Papadums.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: curry, Dinner, Eating healthy, Lunch, Quick and Easy

Cuisine: Indian, south indian

Keyword: Curry, greens curry, instant pot curry, Instant Pot recipe, swiss chard, Swiss chard curry

Author: Mamasecretrecipes

Ingredients

Ingredients:

For the curry:

• 1 big bunch swiss chard
• 1/2 cup yellow lentils toor dal
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1 fat garlic clove
• 3- 4 small whole green chillies or as per your spice level
• 1 small onion
• 1 large tomato
• 25 gms tamarind without seeds
• salt to taste

For the tempering:

• 2 dried red chillies
• 1/2 tsp black mustard seeds
• 1/2 tsp cumin seeds
• 4 small garlic cloves crushed with the skins
• 1/2 a small onion sliced
• 6-8 fresh curry leaves
• a pinch of asafoetida
• 1 tbs ghee clarified butter
• 1 tbs canola oil

Instructions

Instructions:

• Wash the swiss chard thoroughly at least 3 or 4 times to remove all the dirt. Remove the stem from the leaves as it is very fibrous and can be a little bit tough especially at the end. I use the tender part of the stems which are not so fibrous by leaving at least 2-3 inches below the leaves and cut it. Since it is going to be all cooked and blended, it is fine.
• To the Instant Pot, add all the ingredients above for the curry except salt and pressure cook on high for 5 minutes. You can do a QPR (quick pressure release) or leave it to NPR (natural pressure release).
• When done open the instant pot, let the steam out a bit, remove the green chillies, then using an immersion hand blender, blitz everything to just a little coarse not so smooth mixture.
• Add 1 cup of water, add those green chillies back in and let it cook on "sauté less" for 5 - 10 minutes. Taste and adjust the salt as required.
• Meanwhile prepare the tempering: 

  a. On medium heat add the ghee and vegetable oil to the tempering pan. 

  b. When it is hot enough, throw in the crushed garlic with the skins and as they sizzle in the oil turning golden, drop the mustard seeds and watch them crackle and splutter.

  c. Then immediately toss in the cumin seeds and when they begin to discolour it is time to sizzle the curry leaves (make sure you wipe them dry after washing them). 

  d. Add the sliced onions and fry  till they brown (careful not to let them turn black). Then sprinkle the asafoetida and quickly pour everything into the swiss chard curry.
• To make it look appealing, you could first put the curry in the serving bowl as soon as it is ready and add the tempering to it just before serving. The aromatic tempering infuses lot of flavour into it making it even more delicious. Enjoy it with steamed plain rice.

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