Meera Sodha’s Sri Lankan dal with coconut and lime kale
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.
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.
Put 2 tablespoons of vegetable 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.
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 20-25 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.