Sri Lankan dal with coconut and lime kale

Name: Sri Lankan dal with coconut and lime kale
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Asian
Ingredients: 300g/10½oz red lentils; 2 tbsp coconut oil; 8 fresh curry leaves; 1 lemongrass stalk, halved and bashed; 4 cloves; 1 cinnamon stick, halved; 1 onion, finely chopped; 3 large garlic cloves, crushed; 2cm/¾in piece fresh root ginger, peeled and grated; 3 green finger chillies, thinly sliced; ½ tsp ground turmeric; 1½ tsp fine sea salt; 400ml tin coconut milk; ½ lime, juice only; 350g/12oz basmati rice; 2 tbsp rapeseed oil; ¾ tsp fine sea salt; 1 red onion, cut into very thin semi-circles; 4 tbsp lime juice (from 2–3 limes); 1 tbsp coconut oil; 1 tsp black mustard seeds; 150g/5½oz kale, sliced with thicker stems discarded; 3 tbsp desiccated coconut; ½ tsp fine sea salt; 400g/14oz plain yoghurt (or coconut yoghurt to make it vegan)

Instructions

Prep:30minCook:1h

Meera Sodha takes this delicious dal to another level topping it with coconut and lime kale. The combination of flavours and textures transform what might be an everyday dish.

Updated at: Mon, 22 Jun 2026 06:18:44 GMT