Sri Lankan Coconut Lime Kale Dal

2 cups/1 lb red lentils, washed

3 cardamom pods, lightly mortar-and-pestled

coconut oil

1 cinnamon stick

3 cloves

2 yellow onions, thinly sliced

4 cloves garlic, crushed

1 inch piece of ginger, peeled and grated

2 green chiles, finely sliced

1/2 tsp turmeric

1/2 lb kale, chopped into 2 inch strips, discarding stems

1/2 14oz can coconut milk

salt

1/2 tsp mustard seeds

2 tbsp grated coconut

juice of 1 lime

 

Heat oil, cardamom, cinnamon, cloves for a minute, then add onions. Cook 10 minutes until soft, then add garlic, ginger, chiles. Cook another couple minutes, remove 1/3 of the mixture, set aside.

Add lentils, turmeric, and 4c hot water. Simmer 20-25 min until soft and creamy. Add coconut milk and 1 1/2 tsp salt, cook 5 min, then remove from heat.

Heat coconut oil and mustard seeds, add reserved onion mixture, then add kale and coconut, fry a minute, then add 1/4 cup water and put the lid on. Steam 4 min, add lime juice and 1/2 tsp salt, steam another 2 min.

Source: Fresh India by Meera Sodha