4 to 6 servings
TIME: 55 minutes
450g red lentils
3 green cardamom pods
3 tablespoons coconut oil
1 cinnamon stick
3 whole cloves
2 small white onions, thinly sliced
4 cloves garlic, crushed
19mm piece of ginger, peeled and grated (about 1 tablespoon)
2 green finger chilies or Serrano chilies, stemmed and finely sliced
Scant 1/2 teaspoon ground turmeric
1 large bunch kale (about 255g)
1/2 teaspoon mustard seeds
2 tablespoons unsweetened shredded coconut
2 teaspoons kosher salt
1 lime, juiced
200ml (3/4 cup plus 2 tablespoons) canned coconut milk
Yogurt, for serving
Rice, for serving
Method
Wash the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water and set aside. Bash the cardamom pods with the side of a knife so they crack open.
Put 2 tablespoons of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick and cloves. Fry for a minute, then add the onions. Cook for 10 minutes, stirring frequently, until the onions are browning and soft. Add the garlic, ginger and green chilies and stir-fry for 1 to 2 minutes, then remove a third of the mixture from the pot and set aside. (Leave the cinnamon stick behind.)
Drain the lentils and add to the pot, along with the turmeric and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
While the lentils are simmering, chop the kale into thin strips and discard the thicker stems. Put the remaining tablespoon of coconut oil into a lidded frying pan (keep the lid off for now) over medium heat and, when hot, add the mustard seeds. When the seeds begin to pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the kale, shredded coconut and 1/2 teaspoon of the salt. Stir-fry for 1 minute, add 1/4 cup of hot water and put the lid on to steam the kale for 2 minutes, or until soft and tender. Add the lime juice and stir.
When the lentils are soft and creamy, add the coconut milk and remaining salt and simmer for 5 more minutes. Remove from the heat, and pick out and discard the cardamom pods and cinnamon stick. To serve, ladle into bowls and divide kale over the top. Serve with a side of yogurt and rice.