Sri Lankan dal with coconut and lime kale

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» Sri Lankan dal with coconut and lime kale

Carbon emissions per serving: 0.27kg

From Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day by Meera Sodha is published by Fig Tree

This classic and soothing creamy red lentil Sri Lankan dal is offset by spiky ‘mallum’, or shredded greens cooked with onions, coconut and fresh lime. In Sri Lanka all sorts of nutritious greens are used to make mallum, from chrysanthemum leaves to turnip tops. I use iron-rich kale here because it works harmoniously with the coconut and lime, but feel free to play around with spinach, cabbage or whatever greens are in season. 

Ingredients

  • 450g red lentils 
  • 3 cardamom pods 
  • coconut oil 
  • 1 cinnamon stick 
  • 3 whole cloves 
  • 2 brown onions, thinly sliced 
  • 4 cloves of garlic, crushed 
  • 2cm ginger, peeled and grated 
  • 2 green finger chillies, finely sliced 
  • ⅓ tsp ground turmeric 
  • 250g kale 
  • 200ml tinned coconut milk 
  • Salt 
  • ½ teaspoon mustard seeds 
  • 2 tbsp desiccated or fresh grated coconut 
  • Juice of 1 lime

Method 

  1. Wash the lentils in cold water until the water runs clear, then cover in water and leave to one side. Bash the cardamom pods with a pestle and mortar until cracked. 
  2. Put 2 tablespoons of coconut oil into a deep lidded saucepan over a medium heat and, when hot, add the cardamom, cinnamon stick and cloves. Stir-fry for a minute, then add the onions. Cook for 10 minutes, until the onions are browning and soft, stirring frequently, then add the garlic, ginger and green chillies. Stir-fry for another couple of minutes, then remove a third of the mixture and leave it to one side. 
  3. Drain the lentils and add to the pan, along with the turmeric and 1 litre of hot water. Bring to the boil, then turn the heat right down and simmer for 20 to 25 minutes, until the lentils are soft and creamy. In the meantime, wash the kale and chop the leaves into 5cm strips, discarding the thicker stems. When the lentils are ready, add the coconut milk and 1½ teaspoons of salt, cook for another 5 minutes, then take off the heat. Cover to keep warm. 
  4. To make the kale mallum, put a tablespoon of coconut oil into a lidded frying pan over a medium heat and, when hot, add the mustard seeds. When they pop, put the reserved onion mixture into the pan and fry for a couple of minutes, then add the kale and desiccated coconut. Stir-fry for a minute, then add 50ml of water and put the lid on. Leave to steam for 4 minutes, then add the lime juice and ½ teaspoon of salt and stir. Put the lid back on and steam for another 2 minutes, or until the kale is soft and tender. 
  5. To serve, ladle the dal into bowls and divide the kale over the top. Serve with rice and yoghurt. 
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