1: Rinse the lentils until the water runs clear

2: Place the lentils in 2 litres of water in a pan and bring to the boil

3: Cover the pan with a lid and simmer stirring regularly for 40 minutes

4: When the lentils have cooked through, remove the pan from the heat and stir. Leave to cool

5: Heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 30 seconds or until fragrant

6: Add the onion, chillies and ginger and fry for 5 minutes until golden brown

7: Blend the garlic and tomatoes to a puree in a food processor

8: Mix the puree and the fried spices and simmer in the pan for 20 minutes

9: Drain any excess water from the dhal leaving enough for a loose mix. Fluff up the dhal with a whisk.

10: Add the puree and more water if necessary. Cook for a further 10 minutes

11: Slice the kale into thin strips

11: Add the kale to the dhal and bring to a simmer again for five minutes and season to taste.

Photo source: Too Many Chefs. Website: www.toomanychefs.com