Heat a saucepan over medium high heat. Add the oil and once hot, add the diced onions and cook for 5-8 minutes until the onions get soft. Add the cumin, coriander, salt, and turmeric. Stir and cook for 1 minute.

Add the chopped tomatoes and cook for another 2 minutes. Stir in the chopped kale and salt.

Add 1 cup of water and cover. Let it cook over medium heat for 15 minutes until the greens are soft and bright green. Add the lemon juice and taste for seasoning. Serve hot.

Heat the water in a pan with medium high heat. Once it comes to a boil, slowly whisk in the cornmeal. Turn the heat down to low and stir constantly. Make sure to smash out any lumps.

Cook for 8 minutes.