Twin Lentils and Swiss Chard

1 cup split chickpeas
1/2 cup urid split beans
1 onion, chopped
3/4 pound swiss chard
1/2 red bell pepper, chopped
1 cup diced tomatoes
4 cloves garlic
7 cups water
1 tbs dried Ginger
1 tbs Coriander
1 tsp Cumin
2 tbs Garam masala
2 tsp Hungarian paprika
1 tsp Turmeric
generous portion Chili flakes
Cayenne
Salt and pepper
1/4 tsp Baking soda

Saute onions, garlic and spices in oil. Add tomatoes. Add chickpeas and split beans. Add water and bring to a boil. Add in half of the swiss chard, return to boil. Then cover and cook on medium. Cook for approximately an hour, stirring to prevent stickage. When beans are soft, uncover and add the remaining chard. Add in 1/4 teaspoon of baking soda. Reduce heat to low, stir and cook off excess liquid. Add in red pepper. Add more salt and pepper if needed.

Serve with saffron rice.
Cook rice with 2 tbs vegan butter and 1 pinch saffron threads.

Cabbage with Urid Split Beans

1 head cabbage
1 cup urid split beans (or other mung beans)
1 tomato chopped, or 1 cup diced tomatoes
1/2 onion, diced
Garam masala
Cumin
Corinader
Turmeric
Ginger
Red pepper flakes
Salt and pepper
Vegan butter
Approximately 4 cups water

Saute onions and spices in butter, in a large pot (or stock pot). Add tomatoes and split beans. Add in cabbage and stir well. Cover with water (approximately 4 cups.) Bring to a boil. Cover and reduce to simmer for 45 minutes. Stir occasionally. When the beans are soft, uncover and let the water boil off for about 10-15 minutes, until it is the desired texture. Serve with channa aloo masala and rice.