Green Dal

Add farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain and return grains to saucepan, off heat. Cover to keep warm.

Heat 2 tsp vegetable oil in a medium saucepan over medium-high heat. Add shallot, garlic, mustard seeds, and a pinch of salt and pepper. Cook, shaking the pan occasionally, until garlic is fragrant and begins to brown, 2 to 4 minutes. Add curry powder and stir to combine. (4-serving meal: use 4 tsp vegetable oil) TIP: If the mustard seeds begin to pop, loosely cover the pan with a lid.

Add lentils and 1¼ cups water to the saucepan with the aromatics. Bring to a boil, cover, and reduce heat to low. Add just ⅔ cup coconut milk and turbinado sugar and simmer until lentils are tender, 22 to 25 minutes. Add kale and ¼ tsp salt and cook until kale is wilted, 3 to 4 minutes. Remove from heat, add lemon juice, and stir the dal. Sprinkle with salt. (4-serving meal: use 2½ cups water, 1⅓ cups coconut milk, ½ tsp salt) TIPS: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones. If you received a 13 oz can of coconut milk, you’ll have some left over; keep it for your own use.

Divide farro between bowls. Ladle green dal on top and dollop with tomato chutney. Tuck in!