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