Check out the video for this easy, gluten free, vegetarian, vegan, Indian style curried Swiss chard with corn and pumpkin.
Are you an impulsive shopper? Generally, I am not. Not with clothes, shoes or jewelry, but when I visit farm stands, I go crazy with the fresh veggies and fruit! I have plans/recipes in mind for some of the veggies, but not all of them. Recently, I came home with these beauties (only some from my bag photographed here) and had fresh corn on the cob and some other veggies already at home.
My favorite part is developing a new recipe. After I had used most of them, I was left with the gorgeous Red Swiss Chard, a piece of pumpkin and a couple of ears of corn. Hence this recipe!
I added mung dal and peanuts to it to boost the taste and the protein content of the bhaji. I also knew that they will complement the Swiss chard well and that the mung dal will add body to the bhaji, so it is not too runny.
This is an easy ‘dump and go’ recipe in the Instant Pot. We loved the taste of this Red Swiss Chard Bhaji made so easily in the Instant Pot,that I decided to share it with all of you!
Red Swiss Chard Bhaji in Instant Pot
- ½ cup mung dal
- 2 tablespoons raw peanuts
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafetida (hing)
- 3 cloves of garlic, smashed lightly
- ½ teaspoon turmeric
- ½ teaspoon red chili powder (or to taste)
- I big bunch red Swiss chard, washed and cut. I kept the cut stems separate.
- 2 ears of corn, cut into roundels
- 2 cups red pumpkin, cut into about cubes, about 1 ½ inches in size
- 1 tablespoon tamarind pulp
- 2 teaspoons brown sugar or jaggery
- Salt to taste
- 1 ½ teaspoons goda masala
- 1 cup hot water
To make the Red Swiss Chard Bhaji in Instant Pot-
- Wash the mung dal, drain and add fresh water. Wash and soak the peanuts with the mung dal. I use hot water to soak them for about 20 minutes or until all my other ingredients are in place.
- Heat the Instant Pot on Sauté mode on medium heat. Add the oil, mustard seeds, asafetida/ hing, and garlic. Sauté for a minute or so, add the turmeric and red chili powder and let them sizzle for 10 seconds.
- Add the chopped stems of the red Swiss chard and sauté them. This will help the stems cook soft like the leaves.
- Add the soaked dal and peanuts, corn roundels, red pumpkin, tamarind pulp, brown sugar, salt and the goda masala. Stir, add 1 cup of hot water.
- Switch off the Sauté mode on the Instant Pot and set it manually to 8 minutes to cook with pressure on.
- After natural pressure release, open Instant Pot and serve with chapatis or rice.
Enjoy summer’s bounty and the taste of fresh Red Swiss Chard with this easy recipe. Making this dump and go recipe in my Instant Pot, was easy as I did not need to be near the stove cooking it 🙂