Home Garden Swiss Chard and Zucchini Dal

Dal ('dhaal') in India stands not just for the dry split pulses/grams but also for the dishes cooked using these pulses. Moong dal ("mung beans" in Asian stores) cooked with spices and veggies is a favorite accompaniment to rotis and rice.

The first home garden zucchini was ready to be harvested one weekend.

Home-garden rainbow Swiss chard leaves were crisp and sprightly as well.

The two naturally came together to make an amazingly simple yet satisfyingly sumptuous dal.


Ingredients
1 cup dry moong dal
1 medium zucchini, cut into bite-sized chunks
10-12 rainbow chard leaves, stem included, chopped
½ tsp turmeric powder
1 medium yellow onion, diced finely
1 Tbsp freshly grated ginger
1 jalapeño, diced
1 Tbsp curry powder
salt to taste
1 lime
1 Tbsp ghee (or coconut oil)
cilantro and scallions for garnish

Preparation

1. Pressure cook the moong dal to mush; if pressure cooker is not handy, cook in a saucepan till moong dal is soft and squishy
2. Heat oil in a pan, add the onions, ginger, jalapeño, turmeric powder and a pinch of salt, sauté
3. Add the zucchini and chard and sauté some more till zucchini is cooked 
4. Stir in the cooked mush dal, taste and adjust flavors, cover and simmer adding a splash of water as needed 
5. Off heat, squeeze the juice of half a lime, stir well, taste and add more lime juice as needed