OR 2tbsp pre-made indian spice paste(such as korma paste)
1medium tomato,roughly chopped
300gnew potatoes,sliced into thick rounds
200gswiss chard(or rainbow chard, or any other green leafy vegetable)
200glentils(I used a mix of red and green, but use whatever you have in the cupboard!)
Heat the oil in a large pan (one with a lid), and add the onion. Fry over a gentle heat for 2-3 minutes then add EITHER the spice paste OR the garlic (peeled and crushed), ginger (peeled and finely chopped), turmeric, cumin and chilli flakes. Continue to fry gently for a further 3-4 minutes.
Chop the stalks of the chard (leaving the leaves aside for later), and add these to the pan with the tomato, potatoes and lentils, then pour over the water. Season well with salt and pepper. Stir thoroughly, bring to the boil, then reduce to a gentle simmer, cover with the lid and leave to cook for 40 minutes or until the lentils are soft. Stir from time to time - you may need to add a little more water towards the end of the cooking time.
Finely chop the chard leaves, then stir these through the dhal. Finally, turn off the heat, squeeze the juice of the lemon into the pan and stir through. Serve with rice and naan bread.
Swiss Chard & New Potato Dhal https://www.thevegspace.co.uk/recipe-swiss-chard-new-potato-dhal/