Kale and Coconut Dal

Ingredients

1 cup (250 grams) of red lentils (masoor dal)

1 can (400 milliliters) organic coconut milk

Half a bag (or half a bunch) of Kale, rinsed, trimmed and roughly or finely chopped, your choice!

1 large yellow or red onion, sliced

1 tablespoon of grated ginger

1 heaped teaspoon of good quality turmeric

1 Juicy lime

A sprinkle of cumin seeds

Salt to taste

Preparation

Fill the kettle and boil. Rinse your lentils thoroughly in a mesh sieve until the water running out appears clear.

Pour the lentils into your Kana Dutch Oven and cover with the boiling water. Bring to a boil and then lower to a simmer and add the turmeric and a sprinkling of salt.

While the lentils are simmering, heat up some coconut oil in your Kana Skillet. Toss in the cumin seeds and then the sliced onions and the ginger and fry on medium/high heat, sizzling until golden and caramelised. When the onions are to your satisfaction, remove from heat and check on the dal.

You want the lentils to be quite thick with most of the water absorbed. When you’ve reached a nice creamy consistency, pour in the coconut milk and stir. Cook for a further few minutes until its reached the consistency you want.

Stir in the kale and continue to simmer until the leaves are wilted. Stir in the juice of one lime and slice up the other for serving.

Enjoy with some fluffy basmati rice or flatbreads!