I think that we’ll also have this lovely soup.  It just sounds too good to miss and I have everything for it.


2 medium onions, chopped

1 1/2 tsp cumin seeds
1 tsp black mustard seeds
2 tsp canola oil
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 medium sweet potatoes, peeled and cut into 1-inch cubes
8 cups water
3 cups dried toor dal or yellow split peas, picked over and rinsed
1 tbsp mild curry powder (to taste)*
Salt to taste (optional)
1 bunch Swiss chard, washed, trimmed, and chopped

Note: Swiss chard stems are edible. They have a crunchy texture, like Romaine lettuce, and add a nice color contrast to the dish, whether you choose red, yellow, or white. When trimming Swiss chard, snip off any ends that are tough or dried out, but it’s not necessary de-stem like you would with kale or collard greens.
1) In a large saucepan or stock pot, heat 1 teaspoon canola oil and cook onions 5 minutes, stirring frequently, until translucent. Move onions aside in pot and add second teaspoon of oil and whole cumin and mustard seeds. Stir seeds with spatula for about 30 seconds.
2) When mustard seeds begin to pop, stir together spices with onions. Then add ginger and garlic and cook for about 1 minute.
3) Add water, sweet potato, toor dal, and curry powder and stir. Bring to boil, then reduce heat and simmer, covered, for about an hour or until the dal is tender.
4) In the meantime, wash and chop Swiss chard and set aside. Stir dal occassionally to prevent sticking and burning.
5) When the dal is tender, turn off heat, remove lid, and stir in Swiss chard. Replace lid and allow chard to wilt for 5–10 minutes.
6) Serve piping hot with crusty bread or naan and put off shopping for another day.