I use Rainbow Chard regularly in my American kitchen. It's easily available at the supermarket. It is very beautiful to look at as each leaf has a different color. and most importantly, this leafy greens does not have any strong, unique flavor or rough texture. So it can be used in any recipe without any issue. I was planning to make bhaaji very similar to Shepu chi bhaaji that I had blogged earlier. However, as all homecooks know, we change, twist, tweak the recipes based on the ingredients available in the pantry. So I changed this recipe very slightly. You can follow exactly same recipe as Shepu chi bhaaji for a variation.
Rainbow Chard chi Bhaaji
1 bunch rainbow chard, rinsed, chopped
1/4 cup yellow moong daal, soaked for 2-3 hours
salt to taste
2 tbsp roasted unsalted peanuts powder/daaNyache kooT
1 tbsp roasted sesame powder (Optional)
2 tsp oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/2 tsp turmeric powder
1. Soak moong daal for 2-3 hours. Drain.
2. Heat oil in a saucepan/kadai. Add garlic. Saute for 1 minute. Add onion and turmeric powder. Saute till onion is soft.
3. Now add drained moong daal. Saute for 2 minutes.
4. Add chopped chard. Stir fry. Sprinkle some water drops.
5. Cover with a lid. Pour water on the lid. Let it cook. Check from time to time to make sure that the bhaaji is not sticking to the bottom of the pan. Sprinkle few drops of water if needed to prevent burning or sticking.
6. When bhaaji is cooked and wilted, add peanut powder, salt and sesame powder if using.
7. Saute till there is no water. Serve hot with chapati or bhakri.
1. Every moong daal grain should be seen and it should not be a mush.
2. Regular red or green chard can also be used. I prefer rainbow chard since it has many colors.