Ingredients and method to make red Swiss chard quinoa soup
1/2 cup mung beans ( whole moong)
1/2 cup split red lentils ( masoor dhal)
2 packed cups red Swiss chard cut into small pieces
1/4 cup quinoa thoroughly rinsed and drained
1 red onion cut fine
2 medium tomatoes cut into small pieces
3 Thai or Indian variety green chilies cut fine ( or to taste)
2 Tbsp oil ( I used coconut )
1 tsp ginger garlic paste
Salt to taste
3/4 tsp garam masala ( or to taste)
to know how to make your own garam masala check out this post
1/4 tsp chili powder (optional, or to taste)
1/2 cup coconut milk
Place
mung beans in a bowl,fill with water, swirl with hand and drain. Fill
with fresh water and soak mung beans in sufficient water for at least 3
hours.
Similarly
place split red lentil/masoor dhal in a bowl, fill with water, swirl
with hand and drain. Fill with fresh water and soak for 15 to 30 mins.
Rinse
quinoa thoroughly in cold water and drain. I usually place quinoa in a
strainer and rinse under cold running water for about a minute or so.
Prep
all the other veggies. Heat oil in a large heavy bottomed pan. Add
onion and sauté until it turns translucent. Add green chilies and ginger
garlic paste and stir a few times.
Add
tomatoes and stir until it turns soft and mushy. Drain mung beans and
add to the onion tomato mixture . Add a little water and allow it to
cook until it softens a little. After the mung softens just a little, add drained red lentils and quinoa. Add Add 3 cups of water, salt to taste, garam masala and chili powder if using and simmer until the lentils and quinoa cook. Add swiss chard and simmer for a few more minutes, until the chard softens and cooks and the flavors of the soup mingle.
Add coconut milk and mix well. Remove from heat and serve hot with bread of choice.
This
soup is versatile enough and can be served as either a curry with
phulkas/ rotis/ Indian flat bread or as a dhal over a bed of plain
steamed rice as well.
