A warming lentil soup with crispy chaat masala kale topping.
Pick the lentils to remove any stones, mix the 5 lentils together and rinse 3-4 times
Soak the mixture of lentils in cold water for 2 hours
Place the lentil mixture in a pressure cooker, add 2 peeled cloves of garlic, ¼ tsp turmeric and salt and cover with 750ml cold water
Cook the mixture in a pressure cooker until the cooker blows 4 whistles. The lentil mixture should be soft, thickened and pulpy.
If you are happy with the consistency of the dhal mixture, leave aside until required, if the lentils are still a little firm and the consistency needs thickening, place the pan on a low flame and allow to simmer gently whilst you prepare the rest of the dish. Preheat your oven to 180°C
Place the kales pieces on a baking tray and drizzle over a little vegetable oil, toss gently with your fingers to coat the kale. Sprinkle over a pinch of sea salt and place the baking tray in your preheated oven for 10 minutes. Toss the pieces around using tongs, then bake for a further 10 minutes. Remove from the oven when cooked through and sprinkle over the chaat masala. Toss well and keep aside in a warm place until required as a garnish.
Whilst the kale pieces are roasting, prepare the base of dhal. In a saucepan heat 6 tbsp of vegetable oil, when hot, add in the cardamom pods, the cloves and the cumin seeds. Sizzle for 1 minute. Once the spices have crackled, add in the asafoetida and curry leaves and toss in the hot oil.
Add in the diced onion with a pinch of salt, stir in the seasoned oil to coat well then fry for 6-7 minutes on a gentle heat until the onions are soft, buttery and golden brown.
Once the onions have softened, add in 1 tsp each of the garlic, ginger and green chilli pastes. Stir in well and fry for 2 minutes along with the onions
When the pastes have fried out, add in ½ tsp each of the Kashmiri red chilli powder, turmeric powder, coriander powder and cumin powder. Mix in well, if the pan gets too dry, add in a splash of water to loosen the ingredients.
Add in the chopped tomatoes and palm sugar and fry for 7-8 minutes on a low heat until the tomatoes have melted and softened. Stir occasionally
When the tomatoes have melted, gently pour in the cooked lentil base and stir everything together well. Allow the mixture to simmer together for a further 5 minutes
Sprinkle in the garam masala and chopped coriander and stir well.
Ladle the dhal into serving bowls and top with the chaat masala crisp kale.