Coconut Daal with Crispy Potatoes

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Potatoes:

4 to 6 medium yellow flesh potatoes, quartered (about 1 kilogram) (about 2 1/4 pounds)

Kosher salt

2 tablespoons (28 grams) unsalted butter

1 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon curry powder

1/4 teaspoon cayenne pepper

Daal:

2 tablespoons (28 grams) unsalted butter

1 medium yellow onion, diced

1 medium carrot, diced

1 teaspoon coriander seed

1/4 to 1/2 teaspoon yellow mustard seed

Kosher salt

1/2 jalapeño pepper, seeded and finely diced

3 garlic cloves, finely grated

One 5-centimeter (2-inch) piece ginger, peeled and finely grated

1 tablespoon curry powder

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1 cup (190 grams) red lentils

2 cups (500 milliliters) canned crushed tomatoes

1 can (400 milliliters/13.4-ounce) coconut milk, well shaken

4 cups roughly chopped kale

1/2 cup finely chopped cilantro

Freshly ground black pepper

1 lime, quartered

Plain yogurt, for serving

Toasted coconut chips, for serving

1 green onion, thinly sliced

Cilantro leaves, for serving