Coconut dal with kale

Name: Coconut dal with kale
Ingredients: 300g red split lentils or toor lentils; 3 cloves of garlic, peeled and halved lengthways; 1 lemongrass stalk, bruised; 1½ tsp salt, or to taste; ½ tsp Sri Lankan curry powder; 4cm piece of pandan leaf (optional); 1 tsp ground turmeric; 100ml coconut milk; 3-4 small handfuls of kale (approx 200g); ½ lime; 1 tsp chilli flakes (optional); 1 tbsp coconut or vegetable oil; 1 small red onion, peeled and finely sliced; 10 fresh curry leaves; ½ tsp mustard seeds; ½ tsp cumin seeds

boroughmarket.org.uk

A recipe for a distinctively light and restorative Sri Lankan dal from Rambutan by Cynthia Shanmugalingam

View full recipe on boroughmarket.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.

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