Wash the fresh leaves and remove the center spines and stems. Chop the leaves into small pieces.

Heat the oil in a pan then add the mustards seeds. When the mustard seeds begin sputtering add the cumin seeds, Urad dhal, green chilies, and garlic. Stir for one minute.

Add the chopped kale and salt to taste. Stir well and cook for 5 minutes on medium heat with the lid closed.

Add grated coconut. Mix well with the kale and cook for 3-5 minutes with the lid closed until kale is tender.

Do not overcook kale.