Equipment
Ingredients
Lentil Base
- 450 g red lentils
- 3 cardamom pods
- 30 ml coconut oil
- 1 cinnamon
- 3 cloves
- 200 g white onion, thinly sliced
- 4 garlic, crushed
- 15 g ginger, peeled and grated
- 2 green finger chiles, stemmed and finely sliced
- 3 g turmeric, ground
- 200 ml coconut milk
- 7 g salt
Kale Topping
- 255 g kale, chopped into thin strips, thicker stems discarded
- 15 ml coconut oil
- 3 g mustard seeds
- 30 g shredded coconut
- 3 g salt
- 1 lime, juiced
Serving
- yogurt
- rice
Nutrition (per serving)
Method
Rinse the red lentils under cold running water in a strainer until the water is clear.
Place the lentils in a medium bowl, cover completely with water, and let soak while preparing other ingredients.
Crush the cardamom pods slightly to crack the outer shells.
Heat 30ml (2 tbsp) of coconut oil in a large pot over medium heat.
Add the cracked cardamom, cinnamon stick, and cloves to the oil. Fry for 1 minute until fragrant.
Add the sliced onions to the pot. Cook for 10 minutes, stirring frequently, until the onions are soft and lightly browned.
Stir in the crushed garlic, grated ginger, and sliced chiles. Cook for 2 minutes until aromatic.
Remove approximately one-third of the onion and spice mixture from the pot and set it aside for the kale topping.
Drain the soaking lentils. Add them to the pot with the turmeric and 1000ml (4.25 cups) of hot water.
Bring the liquid to a boil over high heat, then reduce to low. Cover and simmer for 20 to 25 minutes until the lentils are soft.
In a lidded frying pan, heat the remaining 15ml (1 tbsp) of coconut oil over medium heat and add the mustard seeds.
Once the seeds begin to pop, add the reserved onion and chile mixture. Fry for 2 minutes.
Add the kale, shredded coconut, and 3g (0.5 tsp) of salt. Stir-fry for 1 minute to coat the kale.
Pour in 60ml (0.25 cup) of hot water. Cover the pan and steam for 2 minutes until the kale is tender.
Remove from heat and stir in the lime juice.
Stir the coconut milk and 7g (1.5 tsp) of salt into the cooked lentils. Simmer uncovered for 5 minutes.
Locate and remove the cinnamon stick and cardamom pods from the dal.
Divide the dal into bowls. Top with the kale mixture and serve with rice and yogurt if desired.
Chef's Notes
- For an even richer flavor, toast the whole spices (cardamom, cinnamon, cloves) in a dry pan for a minute before adding them to the hot oil. This intensifies their aroma.
- Don't skip rinsing the lentils thoroughly; this removes excess starch and prevents the dal from becoming overly gummy.
- When sautéing the onions, aim for a deep golden brown. This caramelization adds a significant depth of sweetness and complexity to the dal base.
- The kale topping should retain some texture. Avoid overcooking it; a slight bite will provide a pleasant contrast to the creamy lentils.
- Taste and adjust salt at the very end. Lentils can absorb a lot of salt, and it's easier to add more than to correct an overly salty dish.
Storage
Refrigerator: 4 days — Store dal and kale in separate containers to maintain the kale's texture.
Freezer: 3 months — Freeze dal only; kale does not maintain texture after thawing.
Reheating: Reheat dal on the stovetop with a splash of water. Briefly warm kale in a pan over medium heat.
