Sri Lankan Dal with Coconut and Lime Kale

cooking.nytimes.com

Love food, love cooking. And the joy of sharing the spoils with good friends over a bottle or three.

"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author. In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger. It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal

3 green cardamom pods

3 tablespoons coconut oil

1 cinnamon stick

3 whole cloves

2 small white onions, thinly sliced

4 cloves garlic, crushed

¾ inch piece of ginger, peeled and grated (about 1 tablespoon)

2 green finger chiles or Serrano chiles, stemmed and finely sliced

Scant ½ teaspoon ground turmeric

1 large bunch kale (about 9 ounces)

½ teaspoon mustard seeds

2 tablespoons unsweetened shredded coconut

2 teaspoons kosher salt

1 lime, juiced

7 ounces (¾ cup plus 2 tablespoons) canned coconut milk

Yogurt, for serving

Rice, for serving

Directions at cooking.nytimes.com

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