Dal with Swiss Chard

Dal is a true staple of a dish in our house, as it was in both my husband's and my home growing up.  Dal is always in the pantry and you don't need much more to make it come together, and it's an incredible hearty and comforting dish.  You also get the added benefit of it being vegetarian and healthy.  It's a dish I've come to be able to throw together very easily and one of those recipes I don't even need to think about it comes so naturally.  I've posted about it before but I thought I would share a modified version with swiss chard.  I find swiss chard beautiful, a stunning green I love to reach for in the produce section.  It just makes me happy.  Silky swiss chard swimming in warm, soupy day over steaming basmati rice is a favorite dinner for my husband and myself.  There are a few dishes that he requests when he has a craving and this is one of them, especially after he's been traveling for work and eating out a lot.  I like to cook a combination of moong and masoor dal (split).  These are very quick cooking, and aren't "gassy" lentils which is important for me while I am breastfeeding.

1 cup mix of moong (yellow) and masoor (orange) dal

1 onion, chopped

1 t ginger paste or fresh ginger, minced

3 cloves garlic, minced

1 bunch swiss chard, any variety, I like rainbow, removed from rib and chopped

spices - 1/2 t cumin seeds, ground tumeric, cumin, coriander, red chili pepper, garam masala

1 T tomato paste, or 1/2 c fresh or canned tomato chopped

In a medium pot sautee 1/2 onion.  Add 1/2 t tumeric, then add in dal, and cover with water or chicken broth (or combination).  Salt and pepper.  The amount of water depends on the consistency you want.  Add about 5 cups for a soupier dal.  If you want it spicy, throw in a sliced, fresh green chili.  Let this simmer for 20 minutes.  I like to take an immersion blender and puree for a few seconds once the dal is tender.  In a large sautee pan heat 2 T oil and cumin seeds and allow to roast for a few minutes.  When browned (not burned) add remained 1/2 onion and let brown.  Then add ginger and garlic.  Add spices, about a 1/2 spoon of each, and let roast in pan.  Add tomato or paste and let cook.  Add swiss chard and let cook down for a few minutes.  When the pot with the dal is ready slide in everything from the sautee pan and stir.  Let simmer for a few minutes and then it should be ready to serve.        

Fish Kebabs

Kebabs, patties, cakes, whatever you want to call them.  I'm 1/2 Pakistani so everything is a kebab to me.  These make a delicious afternoon snack or as part of a light dinner.  You could eat them in a slider bun and add a smear of some tarter sauce.


3 fillet of tilapia, poached
2 medium size yukon or white potatoes, boiled and mashed
1 small onion, diced fine
fresh corinder leaves, about 2 to 3 tbsp
1 green chili chopped
salt and dry mustard to taste
pinch of ground cumin (optional)
1 beaten egg for kebab mixture
1 egg for dipping
bread crumbs

Mix the first 8 ingredients and form patties. Dip in egg and then in crumbs and fry in 3 tbsp oil in non stick pan. Size can vary. If serving as an appetizer for small balls.

Chocolate Yogurt Cakes

I was in the mood for something chocolately but light, something I could have in the morning with coffee.  I was all set to tackle a biscotti recipe as I've had a slight obsession with them lately and then I stumbled upon this recipe at Smitten Kitchen, courtesy of David Lebovitz.  If there is one person who knows chocolate and baking, it's David Lebovitz.  It sounded perfect.  It comes together quite easy but I must warn you you really do need to be in the mood for something more on the healthier side. When I first took a bite I kind of wished it was a brownie packed full of butter, or a cupcake.  Sigh.  But it makes a great snack.


Recipe from The Sweet Life in Paris by David Lebovitz

Makes 12 

7 ounces  bittersweet or semisweet chocolate, coarsely chopped (I used semi sweet so I cut back on the sugar)
1/2 cup vegetable oil
1/2 cup plain, whole-milk yogurt (I used Greek)
1/2 cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat the oven to 350. Line a muffin tin with 12 paper cupcake liners.  Melt the chocolate with 1/4 cup of the oil either over a double boiler or in the microwave. In another bowl, mix together the remaining 1/4 cup of oil with the yogurt, sugar, eggs, and vanilla and almond extracts. In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center of the flour mixture and add the yogurt mixture. Stir lightly a couple of time, then add the melted chocolate, and stir until just smooth.  Divide the batter into the muffin tins and bake for 20 minutes, or until they feel barely set in the middle.

Shrimp Pulao

1 lb uncooked shrimp, peeled, deveined
half bunch cilantro
1 T garlic paste
1 T ginger paste
2 cups basmati rice, rinsed
1 onion, chopped
1/2 c frozen peas
2 cups mushrooms, sliced (any variety)
salt, pepper
whole peppercorns, cardamom and clove


This is my mother in-law's recipe and she made this for us during her recent visit.  So, I hope I get this right.  I've been avoiding spicy food so she did not add in any chilis.  It was packed full of flavor without any spice, and the shrimp was perfectly cooked.  If you'd like it spicy add a green chili to the cilantro.  In a small food processor pulse cilantro until it forms a paste.  Marinate shrimp in cilantro, garlic and ginger paste for 30 minutes to 2 hours.  In a medium pot (dutch oven) heat some oil and sautee mushrooms until soft.  Remove mushrooms.  Heat more oil in the pot with peppercorns, cardamom and cloves (a few of each or to taste).  Once they pop add onion and sautee for a few minutes.  Then add rice and allow it to toast.  Then add 4 cups of water or broth along with shrimp, salt, pepper, let come to a boil, then reduce to a simmer, cover and cook for 20 minutes.  A few minutes before rice is fully cooked stir in peas and add back in mushrooms.