Dhal with crispy kale
Serves: 4-6 as a sharing dish
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Dhal with crispy kale
Recipe by Kolamba
Dhals are popular in Sri Lanka and are usually pretty quick and easy to make. The crispy kale adds a lovely crunch, while the creamy coconut milk helps balance the heat from the fresh and dried chillies.
Serves: 4-6 as a sharing dish
Prep time: 15 minsTotal time: 
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Nutritional information (serving (1 of 4))
Calories
400Kcal
Fat
21gr
Saturates
8gr
Carbs
37gr
Sugars
7gr
Fibre
7gr
Protein
15gr
Salt
1.3gr
Kolamba
Husband and wife team Eroshan and Aushi are behind the two London branches of Kolamba and are hugely proud of their Sri Lankan heritage and cuisine.
See more of Kolamba’s recipes
Kolamba
Husband and wife team Eroshan and Aushi are behind the two London branches of Kolamba and are hugely proud of their Sri Lankan heritage and cuisine.
See more of Kolamba’s recipes
Ingredients
- 200g split red lentils
- 1 medium onion, finely sliced
- 4 garlic cloves, finely sliced
- 2 green chillies, sliced
- a handful of curry leaves
- a pinch of ground turmeric
- 1 tsp salt
- 200ml coconut milk
For the crispy kale
- 150g kale leaves, tough stems removed
- 1 tbsp vegetable oil
For the temper
- 3 tbsp vegetable oil
- a handful of curry leaves
- 4 garlic cloves, sliced
- 1 medium onion, sliced
- 1⁄2 tsp ground turmeric
- 1 tsp chilli flakes
- 1⁄2 tsp mustard seeds
Step by step
Get ahead
The dhal can be made ahead and frozen for up to 3 months. Only make the kale and tempered onions once you’ve defrosted and heated the dhal.
- Preheat the oven to 200°C, fan 180°C, gas 6. For the crispy kale, chop the destemmed leaves into medium-size pieces. Add these to a bowl and massage in 1 tbsp of vegetable oil. Spread the leaves out on a roasting tray and roast for 10-12 minutes until crispy. Set aside.
- For the temper, heat the oil in a medium saucepan over a low heat and add the curry leaves, garlic, onion and turmeric. Gently fry until the onions are soft and translucent. Add the chilli flakes and mustard seeds and cook for a further 2 minutes. Once all of the ingredients are golden brown, remove from the heat and transfer to a separate dish.
- For the dhal, rinse the lentils under cold water until the water runs clear, then add to the pan you cooked the temper in, along with 300ml water. Bring to a simmer over a medium heat, then add the onion, garlic, green chillies, curry leaves, turmeric and salt, and simmer, covered, for around 10-15 minutes, or until the water has evaporated. Once the lentils are soft, turn down the heat and add the coconut milk. Bring to a simmer and cook for around 10-15 minutes. Taste and adjust for seasoning.
- To serve, add the tempered onions to the dhal and mix to combine. Serve in a bowl topped with the crispy kale.
