Add just half the cumin seeds, just half the garlic, and 3 tbsp olive oil to a medium saucepan over medium heat and cook until garlic is lightly toasted, 1 to 2 minutes. Add makrut lime leaves and curry powder, and stir to combine. Transfer the makrut lime sizzle to a small bowl. (4-serving meal: use 6 tbsp olive oil) TIP: You will use this saucepan again in the next step; you don’t need to wash it.

Add remaining cumin seeds, remaining garlic, and 1 tbsp olive oil to the medium saucepan, and place over low heat. Cook until garlic is lightly toasted, 1 to 2 minutes. Add beluga lentils, tomato powder, jalapeño, 1 tsp salt, and 2 cups of water to the saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 24 to 28 minutes. Add lemon juice, and stir the dal. (4-serving meal: use 2 tbsp olive oil, 2 tsp salt, 3¼ cups water) TIP: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

Drizzle 1 tsp makrut lime sizzle on each side of the flatbreads. Toast in a medium nonstick skillet until golden brown on both sides. Sprinkle toasted flatbreads with salt and cut each piece into sixths.

Return the medium nonstick skillet to the stove over medium heat. Add tamarind chutney and kale and cook until wilted, 2 to 3 minutes. Sprinkle with salt and pepper.

Divide the dal between bowls and top with tamarind kale and yogurt. Drizzle with remaining makrut lime sizzle and lemon zest. Serve with toasted flatbread. Dig in!