BEETROOT AND RUBY CHARD THORAN Serves 4-6 INGREDIENTS 2 tbs coconut oil ž tsp brown mustard seeds 2 tsp urad dhal (split and skinned black lentils, if you have them) 2-4 dried chillies 20 fresh curry leaves 500g raw beetroot, peeled and chopped into 1cm cubes salt 2 small shallots, or ½ red onion, quartered 80g grated fresh coconut, plus more to serve 1 tsp cumin seeds 18g finely chopped root ginger (peeled weight) 1 large garlic clove 14 large stems of ruby or rainbow chard, leaves shredded, tender stems sliced Method Heat the oil in a non-stick saucepan, over a medium heat. Add the mustard seeds, lentils and dried chillies, and reduce the heat. Once the popping of the mustard seeds starts to subside and the lentils have turned a light golden colour, add the curry leaves. Follow 5 seconds later with the chopped beetroot and some salt. Stir well for a few minutes, then reduce the heat. Cover and cook for 18-20 minutes, or until beginning to soften (it depends on how large the beetroot was chopped). Meanwhile, blend together the shallots or onion, coconut, cumin, ginger and garlic, without any water. It will form a coarse paste. Add the paste to the beetroot and cook gently for 5-6 minutes, stirring occasionally, then add the chard. Cook for another 3-4 minutes or until the whole thing is done. Taste and adjust the seasoning, sprinkle with the extra coconut and serve.
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