Sri Lankan Dal With Coconut and Lime Kale

red lentils

green cardamom pods

coconut oil

cinnamon stick

whole cloves

small white onions, thinly sliced

garlic, crushed

inch piece of ginger, peeled and grated (about 1 tablespoon)

green finger chiles or Serrano chiles, stemmed and finely sliced

Scant 1/2 teaspoon ground turmeric

large bunch kale (about 9 ounces)

mustard seeds

unsweetened shredded coconut

kosher salt

lime, juiced

plus 2 tablespoons) canned coconut milk

Yogurt, for serving

Rice, for serving