We do not really have Swiss chard in India, but this recipe serves to illustrate that Indian sprouts can be combined with most vegetables. Serve with a yogurt relish and a flatbread.
SERVES 4
• 2 large stalks of Swiss chard (about 6 oz in all)
• 1 tablespoon olive or peanut oil
• Generous pinch of ground asafetida
• 1 teaspoon whole brown mustard seeds
• 3 cloves garlic, peeled and finely chopped
• 1–2 fresh hot green chilies, finely chopped
• ½ teaspoon ground turmeric
• 3 cups Indian-style mung bean sprouts (see this page)
• 3 tablespoons chopped fresh cilantro
• ¾–1 teaspoon salt
• 2 tablespoons lime juice
• 1 teaspoon sugar
1. Cut the chard stems into ¼ inch dice and the leaves into ½ inch dice.
2. Put the oil in a medium-sized frying pan and set over medium-high heat. When hot, add the asafetida and, a second later, the mustard seeds. As soon as the seeds start to pop, in a matter of seconds, take the pan off the heat and stir in the garlic and green chilies. Put the pan back on medium heat, add the chopped chard stems, and stir for 2 minutes. Mix in the turmeric, then add the bean sprouts, fresh cilantro, chard leaves, 6 tablespoons of water, and the salt. Stir and bring to a simmer on medium-high heat. Cover and cook very gently for 20 minutes.
3. Finally, stir in the lime juice and sugar, then taste to check for balance in the seasonings.
