Coconut Dal With Kale - Cuisine Magazine - From New Zealand to the World

Ingredients

• 300g red split lentils or toor lentils
• 3 garlic cloves, peeled and halved lengthways
• 1 lemongrass stalk, bruised
• 1½ teaspoons salt
• ½ teaspoon Sri Lankan curry powder (see recipe)
• 4cm-piece of pandan leaf (optional)
• 1½ teaspoons ground turmeric
• 100ml coconut milk
• 3–4 small handfuls of kale (about 200g)
• 1 teaspoon chilli flakes (optional)
• 1 tablespoon coconut or vegetable oil
• 1 small red onion, peeled and finely sliced
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 10 fresh curry leaves
• ½ lime
• SRI LANKAN CURRY POWDER
• 30g coriander seeds
• 15g cumin seeds
• 15g fennel seeds
• 15g black peppercorns
• 2 tablespoons coconut or vegetable oil
• 8–10 fresh curry leaves
• 70g dried Kashmiri or medium-hot red chillies
• ¼ teaspoon ground turmeric