This is the first time I have grown rhubarb chard in our garden and Shiv and I were pleasantly surprised at how beautiful it tasted. It tasted similar to Amaranth, a red spinach like leaf that is considered a super food and is grown and eaten widely in India. After the first time we cooked it, Shiv and I decided that we had a winner and rhubarb chard is going to be a regular yearly feature in our veggie patch. The recipe we used is normally made with amaranth and jackfruit seeds. We adapted this and swapped the amaranth and jackfruit seeds with rhubarb chard and black eyed beans. The dish was delicious and I would like to share the recipe with you.
What do I need to make it?
- 1 bunch of rhubarb chard leaves washed and finely chopped
- 1 cup of black eyed beans pre soaked and pressure cooked till soft yet firm
- 1/4 tsp turmeric powder
- 2 tbsps coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp split urad dhal
- 1/2 tsp channa dhal
- 3-4 dried red chillies broken to pieces (can be reduced or increased to suit tastes)
- 4 tbsps freshly grated coconut
- Salt to taste
How much will I make?
How do I make it?
Heat coconut oil in a skillet or wok. Add the mustard seeds. When the mustard seeds splutter add the urad dhal, channa dhal and broken pieces of dried red chilli. Fry for a minute or so till the dhals are golden brown and then add the chopped rhubarb chard and the turmeric powder. The rhubarb chard should cook in its own moisture. When the chard is cooked, season with salt, garnish with freshly grated coconut and remove from heat. Serve hot as a side with rice or roti of choice.