Meera Sodha served up a tasty Sri Lankan dal with rice, pickled red onions and a coconut and lime kale on Saturday Kitchen.

The ingredients for the lentils are: 300g red lentils, 2 tbsp coconut oil, 8 fresh curry leaves, 1 lemongrass stalk, halved and bashed, 4 cloves, 1 cinnamon stick, halved, 1 onion, finely chopped, 3 large garlic cloves, crushed, 2cm piece fresh root ginger, peeled and grated, 3 green finger chillies, thinly sliced, ½ tsp ground turmeric, 1½ tsp fine sea salt, 400ml tin coconut milk and ½ lime, juice only.

For the rice: 350g basmati rice, 2 tbsp rapeseed oil and ¾ tsp fine sea salt.

For the pickled red onions: 1 red onion, cut into very thin semi-circles, 4 tbsp lime juice (from 2–3 limes) and ¾ tsp fine sea salt.

For the kale: 1 tbsp coconut oil, 1 tsp black mustard seeds, 150g kale, sliced with thicker stems discarded, 3 tbsp desiccated coconut and ½ tsp fine sea salt.

To serve: 400g plain yoghurt.

See recipes by Meera in her book titled: East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes available from Amazon now.