Sri Lankan Dal with Coconut and Lime Kale

1. Prepare Lentils and Spices

Thoroughly wash the red lentils under cold water until the water runs clear. Place them in a medium bowl, cover with water, and let them soak. Bash the green cardamom pods using the flat side of a knife. In a large pot, melt 2 tablespoons of coconut oil and fry the bashed cardamom pods, a cinnamon stick, and whole cloves until fragrant.

2. Caramelize Onions

Add two thinly sliced white onions to the pot and cook until soft and golden, about 10 minutes. Scoop out about a third of the onion mixture and set it aside for later.

3. Add Garlic, Ginger, and Chiles

Stir in crushed garlic, freshly grated ginger, and finely sliced green finger chiles. Cook for another 1 to 2 minutes.

4. Simmer Lentils

Drain the soaked lentils and add them to the pot along with ground turmeric and hot water. Simmer for 20 to 25 minutes until the lentils are soft and creamy.

5. Prepare Kale

Toss chopped kale with kosher salt. In a separate pan, heat 1 tablespoon of coconut oil and add mustard seeds. Once they pop, add the reserved onion mixture, kale, and shredded coconut. Cook for a minute, cover, and let it steam for 2 minutes, then stir in some hot water and lime juice.

6. Finish the Dal

Pour canned coconut milk into the lentils along with additional kosher salt and let it simmer for 5 more minutes. Remove the cardamom pods and cinnamon stick before serving.