Start by cooking red lentils: Rinse the red lentils (masoor dal) three times. Strain them well and add 1 ½ cup of water.
½ cup masoor dal, 1½ cup water
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. 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.
Place a Kadai or a large saucepan on medium heat and heat olive oil.
3 teaspoon olive oil
Add crushed or ground cumin seeds, fennel seeds, and chopped garlic. Saute for 30 seconds.
½ teaspoon cumin seeds, ¼ teaspoon saunf - fennel seeds, 2 garlic cloves chopped
Add sliced onions and stir well. Cook until onions are translucent.
1 onion sliced
Add potatoes and one tablespoon of water and cook for a few minutes.
5 baby potatoes
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.
½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, salt to taste
Add cooked red lentils and chopped swiss chard leaves and mix well to get an even mix. Let it come to a boil.
1 bunch swiss chard leaves
Reduce the heat, cover the pot, and cook until Swiss chard is wilted and potatoes are cooked.
Add coconut milk and stir well. Cook for two more minutes. Taste and adjust seasoning as needed.
13.66 oz coconut milk (1 can)
Garnish with fresh cilantro leaves and lime juice.
2 teaspoon chopped cilantro, 2 teaspoon lemon juice
Serve this swiss chard curry with steamed brown rice or naan bread for a complete meal. Enjoy!