While the dal is cooking, pluck the leaves and discard the stems from the bunch of kale. Wash the leaves and chop it. Cut the rest of the ingredients required for the preparation.
In a sauce pan or a frying pan, heat oil for tempering. Add red chilies, cumin seeds, mustard seeds, curry leaves and let the seeds splutter.
Add onion and sauté for a minute until the onions are translucent.
Add garlic, turmeric powder, salt and sauté well.
Add kale leaves and sauté for a minute or two, until the leaves shrink into almost half the original quantity.
Add the dal and mix well. Add water and cook on medium flame for 8-10 minutes until the kale is fully cooked. If using IP, add the tempering to dal, switch to Suate mode and follow rest of the steps.
Add lime juice and cook for another 2-4 minutes and turn of the heat.
Serve with steaming rice with a dollop of ghee or with some rasam. This dal will go well with roties too.