Sri Lankan Dal With Coconut and Lime Kale

re: "discard the thicker kale stems" one can approach zero waste cooking by never doing this. Just slice up the thicker stems and cook them with an early addition, usually the onions. If this is too much trouble, at least swap out the word "discard" and replace it with "compost".

I loved these recipes: both the dahl and the kale. Thanks for offering your recipe! Adjustments for Dahl: *Six cardamon pods (instead of three) *Two cinnamon sticks (instead of one) *Six cloves (instead of three) *Four cups of water Adjustments for Kale: *Half lime squeeze (instead of one) *Four teaspoons mustard seeds (instead of 1/2) *Four tablespoons coconut flake (instead of two)

Another Sri Lankan here to say this is definitely not. For authentic Sri Lankan dhal boil red lentils with chopped green chillies, red onion, ginger (optional) and garlic in coconut milk with turmeric until cooked. Add a dash of lime juice and salt to taste. Separately sauté thinly sliced onion until golden/slightly brown in coconut oil, add mustard seeds, curry leaves, whole dried red chili and rampé leaves. When everything is toasted and fragrant, add to dhal. Spinach can be added to this too.

This was really just meh. I was excited to make this and stuck closely to the recipe but the result was disappointing. I've had way better dals. It could have been spicier (more chilies and possibly more cardamom). Also not sure what the cloves contributed. I love Indian food (and make it often) but won't make this recipe again.

This is delicious! I doubled the cinnamon, cardamom and cloves, turmeric. I also toasted the coconut along with the mustard seeds AFTER they’d popped and were ready. Not a quick weeknight meal. Too many steps, too many soiled prep dishes , and time. Totally worth it for a lazy Sunday prep tho. Also, for all the folks who are sensitive about the title of this recipe, be cool. I’m Indian, married to a Sri Lankan dude, we both agree that this an amalgamation of regional styles and a modern dish!

Another Sri Lankan here to say this is far from Sri Lankan dhal! The basic recipe is to boil dhal with onion, garlic, green chili, curry leaf, with chili powder and turmeric. We use soft greens like spinach (just add a brick of frozen spinach to boiling pot). This fried kale thing may be served on the side, never on top! Nope. Frying your spices, or re-frying the curry is an extra step that adds flavor but is not necessary for a basic weeknight dish.

Recommend adding an extra squeeze of lime juice over everything just before serving - the acidity helps to "awaken" the flavors of the spices in the dal.

I doubled all of the spices/peppers/coconut and was really really happy with the outcome. But it did make a lot so next time I might just make less lentils (a pound is a lot). Either way I do it, I'm pretty sure this will become a regular in my household.

OK but a little boring. Needed a little more ginger and a little more chilli and a little more lime and a little more fried onion. I made it twice, second time round with a little more everything (exc coconut milk and kale) with a mix of 3 dals (pink masoor, yellow moong and toor). Better.

Here is a link to a Mung dal lentil recipe that the above dish reminds me of. Had it first in a small restaurant in Madurai, Tamil Nadu. Though its billed in this article as suitable for Ulcerative Colitis, its a recipe anyone would love, especially with rice or roti..http://bodymindwellnesscenter.com/vegan-mung-dal-with-vegetables-for-ulc...

Thank you to those who hav both cooked and commented on this interesting dish. I followed the advice of a few others and doubled down on the garlic, ginger, cardamom, cinnamon, cloves and mustard seed and lime. We spent a month in India last December (kids 11,12) and this dish was a favorite! No doubt lots of extra; no worries on taking care of that with lunches. I used twice the greens- fresh Swiss chard from our garden. I'll make this again!

Yes you can use toor or arhar dal instead of red lentils. You can also use whole masoor (brown) or split masoor (red). Whole masoor labeled as just lentils is sold at most grocery stores.

I cooked this from Meera Sodha's "Fresh India" cookbook. Most of the recipes in there blow me away; this was the first one that was just okay. Certainly edible, but I probably won't make it again. Other dal recipes from the same book that I preferred were Bengali coconut dal (pg 176) and moong dal with a garlic + cumin tarka (pg 170).

Doubled the spices as recommended in many other comments. One of the most delicious and comforting dals I have made. This will be a go-to for me all winter.

I loved this! I was worried it would be bland after reading some comments here, but even without the cardamom pods (couldn't find any) I thought it was very flavorful. I will definitely be making it again.