There’s nothing quite like the soothing comfort of a perfectly spiced dal. This classic Sri Lankan recipe features creamy, tender red lentils simmered with fragrant spices like cardamom and cinnamon. But the real magic happens when it’s paired with a vibrant, spiky “mallum”—a traditional dish of shredded greens. The zesty lime, coconut, and mustard seeds in the kale mallum cut through the richness of the dal, creating a truly unforgettable and nourishing meal that’s a feast for the senses.
Ingredients
• 2¼ cups / 450g red lentils
• 3 whole cardamom pods
• 3 tbsp coconut oil, divided
• 1 cinnamon stick
• 3 whole cloves
• 2 yellow onions, thinly sliced
• 4 cloves garlic, crushed
• ¾-inch / 2cm piece ginger, peeled and grated
• 2 Indian green chiles, finely sliced
• ⅓ tsp ground turmeric
• ½ lb / 225g kale
• 7 oz / 200ml full-fat coconut milk (from a 14-ounce can)
• Salt, to taste
• ½ tsp mustard seeds
• 2 tbsp desiccated or fresh grated coconut
• Juice of 1 lime
Instructions
1. Rinse the red lentils in cold water until the water runs clear. Cover with fresh water and set aside. Gently crack the cardamom pods using a mortar and pestle or the flat side of a knife.
2. Heat 2 tablespoons of coconut oil in a deep, lidded saucepan over medium heat. Add the cracked cardamom, cinnamon stick, and cloves, and stir-fry for 1 minute until fragrant.
3. Add the sliced onions and cook for 10 minutes, stirring frequently, until soft and beginning to brown. Add the crushed garlic, grated ginger, and green chiles, and stir-fry for another 2 minutes.
4. Remove approximately one-third of the cooked onion mixture from the pan and set it aside for the mallum.
5. Drain the lentils and add them to the saucepan with the remaining onion mixture. Stir in the turmeric and 4 cups of hot water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are soft and creamy.
6. While the lentils cook, prepare the kale. Wash the leaves, discard the thickest stems, and chop the leaves into 2-inch strips.
7. Once the lentils are cooked, stir in the coconut milk and 1½ teaspoons of salt. Cook for 5 more minutes, then remove from the heat and cover to keep warm.
8. To make the kale mallum, heat the remaining 1 tablespoon of coconut oil in a lidded frying pan over medium heat. Add the mustard seeds and wait for them to pop.
9. Add the reserved onion mixture to the frying pan and fry for 2 minutes. Add the chopped kale and desiccated coconut, and stir-fry for 1 minute.
10. Pour in ¼ cup of water, cover with the lid, and let it steam for 4 minutes. Stir in the lime juice and ½ teaspoon of salt. Cover again and steam for another 2 minutes, or until the kale is tender.
11. To serve, ladle the dal into bowls and top with a generous portion of the kale mallum. Enjoy with basmati rice and a dollop of yogurt if desired.
Nutritional Information
• Serving Size: 1 of 4
• Calories: 485 kcal
• Protein: 22g
• Fiber: 19g
• Iron: 35% DV
• A fantastic source of plant-based protein, dietary fiber, and essential minerals. Naturally vegan and gluten-free.
Pro Tips
• Don’t be afraid to swap your greens! This mallum is also delicious with finely shredded cabbage, spinach, or seasonal turnip tops.
• For a milder dal, remove the seeds from the green chiles before slicing, or use just one.
• If your dal becomes too thick while simmering, simply add a splash more hot water until it reaches your desired creamy consistency.
• For extra flavor, lightly toast the desiccated coconut in a dry pan until golden and fragrant before adding it to the kale.
FAQ
Q: Is this Sri Lankan dal a good source of plant-based protein
A: Absolutely! Red lentils are a protein powerhouse. A single serving of this dal provides 22 grams of plant-based protein, making it a fantastic and satisfying meal for a vegetarian or vegan diet.
Q: Can I use other greens besides kale for the mallum
A: Yes, this mallum is very versatile. You can easily substitute the kale with finely shredded cabbage, spinach, collard greens, or Swiss chard. Just adjust the steaming time until your chosen green is tender.
Q: How should I store leftovers and can I make this ahead
A: This dish is excellent for meal prep. Store the dal and kale mallum in separate airtight containers in the refrigerator for up to 4 days. The dal may thicken upon cooling; simply add a splash of water or coconut milk when reheating.
Q: Is this recipe suitable for a vegan and gluten-free diet
A: Yes, this recipe is naturally vegan and gluten-free as written. It uses coconut oil and coconut milk for creaminess and contains no animal products or gluten-containing ingredients, making it a great choice for multiple dietary needs.
