Step 1

Start by cooking red lentils: Rinse the red lentils (masoor dal) three times. Strain them well and add 1 1/2 cup of water.

Step 2

Place them in a bowl in an Instant pot and pressure cook them for 7 minutes. Once it is cooked, let the pressure settle naturally before opening the lid.(Or cook the lentils on the stove top with 2-3 cups of water for 20 minutes). Keep it aside.

Step 3

Meanwhile, wash the swiss chards and separate the leaves from the stems. Finely chop the stalks and leaves and set them aside. Chop the potatoes into small cubes or slices.

Step 4

Place a Kadai or a large saucepan on medium heat and heat olive oil.

Step 5

Add crushed or ground cumin seeds, fennel seeds, and chopped garlic. Saute for 30 seconds.

Step 6

Add sliced onions and stir well. Cook until onions are translucent.

Step 7

Add potatoes and one tablespoon of water and cook for a few minutes.

Step 8

Add Swiss chard stems. Stir well and cook for a few minutes. Add all the spices and salt, and stir well. Cook for 1 minute.

Step 9

Add cooked red lentils and chopped swiss chard leaves and mix well to get an even mix. Let it come to a boil.

Step 10

Reduce the heat, cover the pot, and cook until Swiss chard is wilted and potatoes are cooked.

Step 11

Add coconut milk and stir well. Cook for two more minutes. Taste and adjust seasoning as needed.

Step 12

Garnish with fresh cilantro leaves and lime juice.

Step 13

Serve this swiss chard curry with steamed brown rice or naan bread for a complete meal. Enjoy!