BLACK-EYED PEAS & SWISS CHARD DAAL

Serves 6

This vegan daal with black-eyed peas and Swiss chard is a simple, comforting and easy weeknight meal that will become a family favorite. Asafoetida, a spice that’s called hing in Hindi, is available online or in Indian grocery stores.

• 1¾ cups dried black-eyed peas

• 3 teaspoons table salt, divided

• 3 garlic cloves

• 1-inch piece of ginger

• 1 green chile

• ¼ cup vegetable oil

• Pinch of asafoetida (optional, see head note)

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 heaping cup finely chopped red onion

• 1 heaping cup finely chopped tomatoes

• 1½ teaspoons ground cumin

• 1½ teaspoons ground coriander

• 2 teaspoons garam masala

• 2 teaspoons ground turmeric

• 1½ teaspoons red chile powder

• 3 cups water

• 1 bunch Swiss chard, washed, deveined and coarsely chopped

• ¼ cup finely chopped cilantro

• Rice or naan to serve

Instructions: Soak the black-eyed peas in warm water for 2 to 3 hours. Drain and transfer to a medium saucepan and add water to about 2 inches above the bean level. Add 2 teaspoons of the salt. Cook, covered, on medium to medium-high heat for about 30 minutes. Check the beans. If they are soft, drain and set aside. If not, boil for another 15 minutes and check again. You may need to add more water, so the beans stay covered when boiling.

In a small food processor, add the garlic cloves, ginger and green chile. Grind to a paste. Set it aside.

In a medium to large saucepan, on medium to high heat, add the vegetable oil.

Add the asafoetida, if using, mustard seeds and cumin seeds. Saute for about 30 seconds, until you hear the seeds splatter. This is called tempering — the blooming of whole spices in hot oil, to bring out their full flavor and aroma.

Next add the onions and saute for 3 to 4 minutes, until lightly brown.

Add the garlic-ginger-chile paste and saute for 20 seconds.

Stir in the tomatoes and saute for 2 minutes Add all the dry spices like cumin, coriander, garam masala, turmeric, red chile powder and the remaining 1 teaspoon salt. Saute for 2 to 3 minutes.

Add the cooked peas, and add 2 cups of the water. Stir to combine.

Add the Swiss chard and stir to combine. Cover with a lid and cook over medium heat for about 15 minutes. The Swiss chard will wilt and cook down, and the daal will start to thicken. If it is too thick, add the additional cup of water. Cook for another 5 minutes without the lid. Add cilantro and stir to combine. Serve with rice or fresh naan.