Slice the leek thinly
Slice the two cloves of garlic thinly
Peel and slice the ginger into thin matchsticks
Put a little oil in the base of the saucepan
Put the saucepan on the stove. Let the oil warm gently
Take half the garlic, half the ginger and put them in the saucepan
Add the mustard seeds, cumin seeds, coriander seed, turmeric, cinnamon, curry powder and one curry leaf to the saucepan
Fry all of these ingredients for a couple of minutes till the mustard seed pops
Add the dhal to the saucepan
Add the lime pickle to the saucepan
Let all of this sauté till you hear the mustard seed popping
Add the dhal to the saucepan
Sauté all of this for five minutes, stirring from time to time to stop the dhal sticking to the bottom of the saucepan
Add the water to the saucepan
Let all of this simmer for fifteen minutes until the dhal is soft. Add water if the soup gets too thick. You want to have the soup moderately thick
Add the coconut cream
Add the kale to the saucepan. This should just wilt not cook through - it gives a nice texture to the soup
Add a sprinkle of salt
Keep this simmering while you do the next steps
Put a little oil in the frying pan and put it on the stove
Let the oil get hot. Now add the rest of the garlic, ginger, remaining curry leaf, all the sliced leek and sauté till the leek slices soften, stirring from time to time to stop the garlic and ginger from burning
While this is happening ladle soup into the bowls
Top off the soup with the fried ingredients, distributing them evenly across the bowls
Serve