In a big pot on medium heat, add the coconut oil.
Add the asafetida, panch puran, curry or menthi leaves and cook till the seeds start to pop.
Next add the onion, carrots, celery, ginger, tomatoes, turmeric, garam masala, red chili powder, tomatoes, chili and garlic and salt. In that order. Stirring a little bit in between each addition.
When the veggies are tender, add the daal and the broth.
Add the palm sugar and stir again.
Cover and cook till the daal is soft. This can take up to 45 mins.
Half way through, add the chopped kale and cover again.
When its ready, adjust the seasoning and spices as you see fit.
Serve on its own, or with roti, or over rice.