Yellow Lentil Dal with Kale
Makes 4 servings
1 tablespoon ghee
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 bay leaves
4 cloves garlic minced,
2 inch piece ginger, peeled and grated
1 tablespoon ground coriander
1 teaspoon turmeric
2 teaspoons ground cumin
¼ teaspoon ground black pepper
1/8 teaspoon cayenne
1 teaspoon salt
3 ½ cups water
1 can full fat coconut milk
1 cup petit yellow lentils (mung dal), rinsed well
1 bunch lacinato kale, destemmed and cut into ½ inch pieces
Lime juice to taste
Chopped fresh cilantro for garnish
1. Heat ghee in a large soup pot over medium heat. Add mustard seeds and cook until they crackle and pop. Stir in cumin seeds and bay leaves. Add garlic and ginger and cook another 30 seconds. Add ground coriander, turmeric, cumin, black pepper, cayenne, and salt, and cook another 30 seconds, until fragrant.
2. Add water and coconut milk, stirring any stuck bits from the bottom of the pot, followed by the lentils. Bring to a boil, reduce to a low simmer, and cook covered 40 minutes, until lentils are very tender.
3. Add kale and cook an additional 5 minutes until wilted and tender, adding additional water if necessary to achieve desired consistency.
4. Add lime juice to taste and serve garnished with chopped cilantro.