Directions

1. Boil 2 cups of water. Add moong lentils with turmeric powder and cook, uncovered, for about 15 minutes over medium heat, until lentils are semi-soft. If water evaporates before lentils become tender, add an additional 1/4 cup of water. When lentils are tender, set aside.
2. Wash and chop chard including stems. Set aside.
3. Heat oil in a skillet over medium heat. When oil is hot, but not smoking, stir in mustard seeds and urad dal. Let mustard seeds pop and urad turn golden.
4. Add onion, garlic and chili and stir for 1 minute.
5. Add chopped chard. Blend well with mixture in skillet. Add ground cumin, and salt. Cover and cook over medium heat approximately 3 minutes until chard is crisp tender, stirring occasionally.
6. Add cooked moong lentil to chard mixture. Blend thoroughly.
7. Garnish with coconut. Stir briefly and serve.