Add farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain and return grains to saucepan, off heat. Cover to keep warm.

Heat 2 tsp vegetable oil in a medium saucepan over medium-high heat. Add shallot, garlic, mustard seeds, and a pinch of salt and pepper. Cook, shaking the pan occasionally, until garlic is fragrant and begins to brown, 2 to 4 minutes. Add curry powder and stir to combine. (4-serving meal: use 4 tsp vegetable oil) TIP: If the mustard seeds begin to pop, loosely cover the pan with a lid.

Add lentils and 1¼ cups water to the saucepan with the aromatics. Bring to a boil, cover, and reduce heat to low. Add coconut milk and turbinado sugar and simmer until lentils are tender, 22 to 25 minutes. Add kale and ¼ tsp salt and cook until kale is wilted, 3 to 4 minutes. Remove from heat, add lemon juice, and stir the dal. Sprinkle with salt. (4-serving meal: use 2½ cups water, 1⅓ cups coconut milk, ½ tsp salt) TIP: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

Divide farro between bowls. Ladle green dal on top and dollop with tomato chutney. Tuck in!