This is made possible by BBC Foods!<\/p>\n
To make the lentils, place the lentils in a large bowl and wash them in cold water until the water runs clear.<\/p>\n<\/li>\n
Cover the lentils with 750ml water and set aside.<\/p>\n<\/li>\n
Heat the coconut oil in a large saucepan over a medium heat and, when hot, add the curry leaves and lemongrass.<\/p>\n<\/li>\n
When the curry leaves start to crackle, add the cloves and cinnamon. Stir-fry for 1 minute then add the onion.<\/p>\n
Cook for 12 minutes. Add the garlic, ginger and chillies.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
Stir-fry for another couple of minutes, then add the turmeric and salt. Stir again and add the lentils and water to the pan.<\/p>\n<\/li>\n
Bring to the boil, then turn the heat right down and simmer for 20 minutes.<\/p>\n<\/li>\n
Add the coconut milk and lime juice to the pan and simmer until the lentils are creamy.<\/p>\n
Cover to keep warm.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
To make the rice, wash and soak the rice to get rid of excess starch by placing the rice in a bowl.<\/p>\n<\/li>\n
Cover with water and agitate with your hands until the water turns cloudy.<\/p>\n<\/li>\n
Drain and repeat until the water is clear, then soak the rice for 10 minutes in hand-hot water.<\/p>\n<\/li>\n
Heat the oil in a saucepan or wide lidded frying pan. Add the salt and the drained rice and stir to mix.<\/p>\n<\/li>\n
Add 600ml\/20fl oz freshly boiled water. Bring to the boil, then place the lid on and turn the heat down to very low.<\/p>\n<\/li>\n
Cook for 10 minutes.<\/p>\n
Then take off the heat and leave to steam with the lid on for a further 10 minutes.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
To make the pickled onions, put the onion in a bowl with the lime juice and salt.<\/p>\n<\/li>\n
Scrunch with your hands until slightly wilted, then set aside for a minimum of 15 minutes.<\/p>\n<\/li>\n
To make the kale, heat the coconut oil in a wide lidded frying pan. When hot, add the mustard seeds.<\/p>\n<\/li>\n
When they pop, add the kale, desiccated coconut, salt, lime juice and 5 tablespoons water.<\/p>\n<\/li>\n
Toss and pop the lid on.<\/p>\n
Leave to steam for 5 minutes.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
To serve, place a bed of rice in four shallow bowls and ladle over the dal.<\/p>\n<\/li>\n
Divide the kale between the bowls and spoon over the yoghurt and pickled onion.<\/p>\n<\/li>\n<\/ol>\n