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Place a high-sided frying pan over a medium heat and add a good glug of oil. Once hot, add the onion and fry for 8-10 minutes, until soft and translucent. add the garlic and spice mix, stir well and fry for a further minute or so, until the spices release their aroma.
Add the red lentils, creamed coconut, stock and sugar into the pan. Stir well and bring to a boil. Lower the heat to a simmer and cook for 20-25 minutes, stirring occasionally and adding more stock if needed, until the lentils are soft and the dhal is creamy.
Stir though the kale until wilted, then add the lemon juice and season to taste with salt and black pepper.
Serve the dhal sprinkled with pickled red onion, toasted cashew nuts, fresh coriander and a good crack of black pepper.