Coconut Dal with Kale

sbs.com.au

Declan

Sri Lankan

subheading: For the dal:

300 g red split lentils or toor lentils

3 garlic cloves, peeled and halved lengthways

1 lemongrass stalk, bruised

1½ tsp salt, or to taste

½ tsp SL curry powder (see below)

4 cm piece of pandan leaf, optional

1 tsp ground turmeric

100 ml coconut milk

3 to 4 small handfuls of kale (approx. 200g)

½ lime

1 tsp chilli flakes, optional

subheading: For the temper:

3 tsp (15 ml) coconut oil or vegetable oil

1 small red onion, peeled and finely sliced

10 fresh curry leaves

½ tsp mustard seeds

½ tsp cumin seeds

subheading: Sri Lankan (SL) curry powder (see Note):

30 g coriander seeds

15 g cumin seeds

15 g fennel seeds

15 g black peppercorns

1½ tbsp (30 ml) coconut oil or vegetable oil

8 to 10 fresh curry leaves

70 g dried Kashmiri or medium hot red chillies

¼ tsp ground turmeric

The curry powder can be made in advance and stored. Allow an extra 10 minutes if making as part of this recipe.

Directions at sbs.com.au

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