Chana Dal with Cauliflower and Coconut Milk

• Produce

  • 1 trimmed and cut into pieces 2 lbs cauliflower
  • 2 cup Carrots
  • 1 Cilantro
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 1 Lime
  • 1 Serrano pepper
  • 2 cup Yellow onion

• Canned Goods

  • 1 400 mL Can Coconut milk, full-fat

• Condiments

  • 1 Sriracha
  • 1 tbsp Tamari

• Pasta & Grains

  • 1 Basmati or jasmine rice, Brown

• Baking & Spices

  • 1/2 tsp Cardamom, ground
  • 2 tsp Mustard seeds
  • 1 1/4 tsp Sea salt
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 1 1/2 tbsp Coconut oil, unrefined virgin

• Nuts & Seeds

  • 1 cup Cashews, whole raw
  • 1 Cashews
  • 2 tsp Cumin, ground

• Other

  • 1 Bayleaf
  • 3/4 C Chana Dal (soaked for at least one hour or overnight * (see note, 166g

Found on vanillaandbean.com

Description

Directions

• In a small sauce pot, add 2 1/4 C (500g) water, chana dal and bayleaf. Bring to a boil, turn down to medium low and simmer for 25 minutes. Drain, discard bayleaf and set aside. (this can be made up to two days in advance).
• Toast cashews in a 350F (180C) oven for 15 minutes. Rough chop a hand-full for garnish. Set aside.
• Meanwhile, while the dal and cashews are cooking, in a 5 quart Dutch oven, heat the coconut oil until shimmering. Add the onion, ginger, pepper, mustard seeds and sea salt. Cook on medium-low stirring occasionally for 5 minutes or until onions are soft. Add the cumin, turmeric, cardamom, grated garlic and 1 Tbs water. Cook on low, stirring occasionally for 5 minutes. Add the carrots, cauliflower and 1-2 Tbs of water. Stir, cover and cook on low for 15 minutes, until the cauliflower and carrots are tender. Add the chana dal and coconut milk, stir and cook on low to warm through, about 5 minutes. Stir in the whole cashews. Stir in the Tamari to taste.
• Serve with rice, chopped cashews, cilantro and lime. A squeeze of Sriracha is nice for those who love the spicy.
• Store in the refrigerator for up to three days or freeze for up to one month.