Sri Lankan Dal with Coconut + Lime Kale
Creamy Red Lentil Dal
Why This Recipe Works
This soothing red lentil dal is perfectly paired with 'mallum', a vibrant Sri Lankan preparation of shredded kale tossed with coconut and lime. It is a harmonious balance of creamy richness and bright, zesty greens.
Instructions
Toast the whole spices in coconut oil before browning the onions, garlic, ginger, and chiles; reserve a third of this mixture to flavor the kale later.
Simmer the washed lentils with turmeric and water until they are creamy and soft, then finish with coconut milk and salt.
For the mallum, fry mustard seeds until they pop, add the reserved onions, kale, and coconut, and steam with a splash of water until the greens are tender.
Serve the creamy dal in bowls topped with the bright, citrusy kale for a complete meal.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
