Cold Weather Comfort: A Hearty Coconut Daal Bowl

Ingredients

• 1 cup split lentils (I prefer a combination of red and yellow)
• 1/2 teaspoon ground turmeric
• 2-3 tablespoons ghee or canola oil
• 1 teaspoon black or brown mustard seeds
• Handful of curry leaves (optional)
• 1/2 teaspoon cumin seeds
• 1 shallot
• 1 or 2 small green chilies
• 3-4 garlic cloves
• 1/2 teaspoon ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 plum tomato
• 1 bunch kale, baby spinach, chard or 2 handfuls of a super greens blend
• 13.5 ounces fresh homemade, raw or canned light coconut milk
• Salt, black pepper and lemon juice to taste
• 1 small handful of cilantro
• 1/4 cup pickled shallots
• 1/4 cup cashews
• 1 to 1/2 cups cooked brown rice or quinoa (optional)
• 1/4 cup sherry vinegar
• 1/4 cup rice vinegar
• 1/2 teaspoon kosher salt
• 3/4 teaspoon sugar