Stirfried Kale with split mung coconut

Ingredients

• 1 bunch Tuscan kale
• 1/4 cup split dehusked yellow mung dal
• 1 tablespoon olive or canola oil
• 1 teaspoon black mustard seeds
• 1 teaspoon 1 teaspoon split dehusked urad dal
• 1 red arbol chile (broken in 2)
• 1 pinch asafetida powder
• 1/2-3/4 teaspoons kosher salt (adjust as per personal preference)
• 1/4 cup shredded fresh frozen coconut (Thawed)
• 2 cups water
• 1 sprig curry leaves (6-8 leaves)

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