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.
Heat 2 tablespoons (30 ml / 1 fl oz) 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.
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.
Remove approximately one-third of the cooked onion mixture from the pan and set it aside for the mallum.
Drain the lentils and add them to the saucepan with the remaining onion mixture.
Stir in the turmeric and 4 cups (960 ml) 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.
While the lentils cook, prepare the kale. Wash the leaves, discard the thickest stems, and chop the leaves into 2-inch strips.
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.
To make the kale mallum, heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of coconut oil in a lidded frying pan over medium heat.
Add the mustard seeds and wait for them to pop.
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.
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.
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.
Don't be afraid to swap your greens! This mallum is also delicious with finely shredded cabbage, spinach, or seasonal turnip tops.
