Curried Dal with Greens Stew

Prep: 20 minutes Cook: 2 hours, 10 minutes



  • 1 1/2 tsp cumin seeds
  • 1 tsp yellow mustard seeds
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 2 tsp ginger, grated
  • 8 cups water
  • 2 1/2 cups chana dal
  • 3 cups yams, peeled and cubed
  • 2 tsp Sambal chili paste
  • 2 tsp curry powder
  • 1/2 tsp coriander
  • 4 cups Swiss chard, chopped
  • dash sea salt (optional)


Place the cumin seeds and mustard seeds in a large dry non-stick soup pot. Cook over medium heat, stirring frequently, until seeds start to pop and release some fragrance. Do not let them burn. Add the onion and continue to cook and stir until onion softens slightly, then stir in the garlic and ginger. Continue to cook and stir for another minute or so until onion turns a light golden color. Add the water, chana dal, yams, sambal oelek, curry powder and coriander. Mix well, bring to a boil, reduce heat, cover and cook for about 2 hours until dal is very smooth and creamy and yams are breaking apart. Stir in the chard and continue to cook for about 10 minutes. Season with a bit of sea salt, if desired.

Hints: If you can't find chana dal in your market, use split mung beans, or yellow split peas. Chana dal may be ordered from Red lentils could also be used, although the stew won't be as creamy. Other leafy greens are also delicious in this stew, such as kale or spinach.