Heat coconut oil in a large saute pan. Add mustard seeds, urad dal and dry red chilies -- cook till the seeds splutter.
Add the onion and green chili; saute till the onions are lightly browned around the edges.
Stir in the chopped kale and turmeric; cook for 8~10 minutes or until kale is tender and cooked through.
Finally stir in the grated coconut and salt. Mix well and cook for another 1~2 minutes. Serve hot with rice.