Wash channa dal thoroughly.
Add the chana dal to a saucepan with 6 cups of water. Bring to the boil and skim off the froth. Add in the turmeric.
Turn down to a low heat and let it simmer for 1 1/4 hrs then add in the salt.
Add the coconut oil to a large frying pan and heat to a medium heat. Add in the asafoetida and mustard seeds. When they start to pop add in the cumin seeds and chilli flakes. Stir for a few seconds then add in the onion. Fry for approx 8-10 minutes until soft and browning.
Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
Cook for a further 5-6 minutes then add the kale and 120ml of water. Simmer for 5 minutes.
When the dal is cooked, add the kale & tomato mix to the dal and stir well. Season with salt, pepper & garam masala to finish.
Delicious with flat breads & toasted seeds.