Cook the kale, toor dal, turmeric powder and salt with about 2 cups water, in a pressure cooker or in a sauce pan on the stove top. Cook till the dal is mushy.
Grind together the coconut, red chillies and cumin seeds with a couple of tablespoons of water to form a fine paste.
Add this to the cooked kale and dal mixture. Let is all come to a boil.
Heat the coconut oil in a small pan and add the mustard seeds to it. Once they splutter, add the curry leaves and pour it over the kootu.