Chana Dal with Cauliflower, Cashews and Coconut Milk comes together in 50 minutes and feeds a small crowd. This simple chana dal recipe is excellent for dinner or leftovers for lunch and it’s freezer friendly! vegan + gluten free
The highs and lows of life hit me harder than most this week. From the sheer joy and exhilaration of a hike in the Cascades to taxes to marking the first year of Claire’s passing.
Then there’s my zen zone. The kitchen, which is truly a meditation. This is how this chana dal recipe came about.
But it’s zin as long as things are going my way and Rob’s not hovering over me. It’s not always so zen ;) .
We hiked this weekend was at Baker Lake in the Cascade Mountain Range. We slept in on Saturday and on a whim decided to go. We opted for an excursion instead of pulling weeds, as neither of us could muster the motivation. The day couldn’t have been more beautiful with clear, blue skies, a light breeze, and cool temperatures. We stopped on the way to pick up a picnic lunch and headed towards the mountains.
The trail provided an easy walk with gradual inclines, passing through second-growth, some old-growth forest and burnt out cedar tree snags from the 1843 eruption of Mt. Baker. We stopped often to gaze, listen, and breathe in the fragrance of a beloved forest.
Along the trail we came across a raging river fed by glacial melt that had washed out part of the trail leading to a felled tree footbridge. I knew I had to cross it. I was hesitant. Fear of falling and smashing my head on rocks while being saturated in ice cold water was not my idea of how to spend the weekend.
Rob encouraged me. I resisted.
Finally, after some encouragement, self-talk and seeing a 60-something woman scramble herself and dog over the rocks and raging water, I, feeling like a wuss, went for it.
I made it with one wet foot and a big smile. Then I realized I had to eventually go back and cross again. Note to self: seek out loop trails.
It was a good day. And I didn’t think about taxes. Coming home to make this simple chana dal recipe was pure pleasure.
What is Chana Dal?
- Chana dal is a variety of split chickpea that’s high in fiber, protein, and iron and is found in many Middle Eastern and Indian foods.
- It has a sweet earthy flavor and can be used in dal, curry, spreads, dips, soup, and casseroles.
- Chana dal can be hard to find, so if unavailable, I sub chick peas in this recipe.
Although this recipe is not authentic to Indian cuisine (I asked my friend Rakhee), it has a fabulous assortment of spices, textures, and flavors. Rich in turmeric, cumin, cardamom, mustard seed, garlic, and ginger, the spices and onions saturate the cauliflower, chana dal, and coconut milk, turning this into a flavor-rich and nourishing meal.
How to Make This Simple Chana Dal Recipe:
- First, cook the dal and toast the cashews.
- Meanwhile, saute the onion, mustard seeds, ginger, garlic and spices. Add the carrots and cauliflower and a bit of water.
- Next, stir in the dal and coconut milk – take a deep inhale of deliciousness.
- Simmer for about 50 minutes and spoon into rice filled bowls.
- Last, top with chopped cashews, and cilantro and serve with lime wedges, rice and cilantro.
This chana dal makes excellent leftovers too… or for the ease of a freezer meal, simply store in lidded containers, in the refrigerator for up to two weeks.
More Scrumptious Vegetarian (and Vegan) Cauliflower Recipes to Love!
- Cauliflower Tinga Tacos
- Roasted Cauliflower Mac and Cheese
- Cauliflower Potato Red Lentil Curry
- Cauliflower Bolognese
- Thai Vegetable Cauliflower Fried “Rice” with Cashews
Chana Dal with Cauliflower and Coconut Milk
Ingredients
- 3/4 C Chana Dal soaked for at least one hour or overnight * (see note), 166g
- 1 Bayleaf
- 1 C Whole Raw Cashews 150g
- 1 1/2 Tbs Coconut Oil virgin, unrefined
- 2 C Yellow Onion diced (about 1 large onion), 200g
- 1 Tbs Grated Ginger use a microplane
- 1-2 Serrano Pepper minced ** (see note), use 2 for more heat
- 2 tsp Mustard Seeds
- 1 1/4 tsp Sea Salt
- 2 tsp Ground Cumin
- 1 tsp Ground Turmeric
- 1/2 tsp Ground Cardamom
- 1 Tbs Grated Garlic use a microplane
- 2 lbs Cauliflower trimmed and cut into 1" pieces (about 6 cups), 936g
- 2 C Carrots quartered and diced, 260g
- 1, 400 mL Can Coconut Milk full fat
- 1-2 Tbs Tamari to taste
Serve With:
- Brown basmati or jasmine rice
- Chopped cashews
- Cilantro
- Lime
- Sriracha
Instructions
- 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.
Notes
Nutrition is provided as an estimate and courtesy. If this information is important to you, please verify it independently.
Thank you. This was yummy!!!!!
You’re most welcome Stefano! Thank you for your note :D
I’ve made this recipe a couple of times now, and we really like it. As someone who has learned to cook South Indian food, I make a few changes to the recipe, mostly in the order of cooking the spices.
My changes are to sub out Curry leaves for the Bay leaf, and use whole cardamom (green) instead of ground. I also change the order of things in the Dutch oven: once the oil is hot, I add the mustard seeds, and wait for them to pop, then add any other whole spices, like the cardamom. Only after that is fragrant, I add the onions, then the Serrano peppers, followed by ginger and garlic. Then the ground spices are added, and when they are all smelling good, the carrots go in to cook for a while, before the remainder of the ingredients are added.
The recipe is fantastic, but cooking spices and aromatics in this order has become so automatic to me, I can’t change the habit! :)
This dish looks absolutely amazing and I can’t wait to make it. Thanks for sharing it with us – and by the way, your pictures are stunning! :)
Losing our beloved furry family members leaves a hole in one’s heart. I’m so sorry for your loss. (((hugs)))
I made this recipe tonight for dinner with a few modifications (nothing drastic) and it was outstanding. I only used 1/2 t. salt, omitted the tamari, used a small can of mild green chilies,2 T. ketchup, and thickened the sauce with a bit of cornstarch. I also used your chickpea sub, which was awesome! My family says this is a keeper and I agree. So easy and tasty. I’m thinking of trying this in my slow cooker next time and maybe adding extra firm tofu. Bet it would be great with potatoes too!
Thank you for your sweet words, Aimee. They’re heartfelt :) . Your subs sounds delicious and completely agree about potatoes – oh my! Talk about hearty! I’m so happy you and your family enjoyed this! :D
This was amazing, thanks for a great recipe – at what point should I have added the cardamom? I searched to be sure I didn’t miss it, but I don’t think it’s mentioned after the ingredient list. Also, I’m assuming it’s green cardamom? I also have black and white, but those are rare in recipes. (I only have whole pods and have to grind my own.). I guessed green and added it with the turmeric.
Hey Velvet! Thank you for your note. Your intuition was right on with the cardamom! I list ingredients in order of use, so I hope that was somewhat helpful. I’ve since corrected the method section to include cardamom. I had no idea there’s two types of cardamom! I use Frontier Co-Op’s cardamom, if that helps? I’m so glad you enjoyed this recipe! :D
This recipe was phenomenal! We felt like we were at our favorite restaurant. Thank you so much for sharing it!
Hooray, Kristen! Thank you for sharing! This makes me so happy. I feel the same when enjoying this nourishing recipe! :D
Cooking is definitely meditative to me. It’s where I get to create and it make some happy. So glad you guys opt for a hike instead of pulling the weeds, I would too. I’m sure Claire would have approved! Hiking helps me feel connected, ya know?
As for the dish, it’s pinned for trying, looks fab.
Don’t get me started on taxes… paid all year and we still owe! Ugh!
I love hearing this, Kevin! No doubt, being creative feeds the soul… soul food, right? And yes, Claire would approve, lol. Feeling connected, yes. I get it. Trees, being in nature is completely grounding. I love it too. Thank you for pinning, Kevin! I so hope your taxes are done now!
You list Tamari in ingredients but not in cooking instructions.
Hi Peggy! Thank you for your note. Stir in the Tamari after the cashews to taste (end of step 3).
This made me teary eyed! Losing an animal is like losing a child, in a way. Next month will make it three years since I lost my first pup and it kills me to think about. That was the worst day of my life, but at the end of the day I am grateful for all of the love she brought me while she was here. I wouldn’t trade it for the world!
I know that you gave Claire the best life she could have possibly had. She is in a better place now, waiting for the day that you can be together again. That’s what I like to believe, at least. :)
I can see how preparing this dal is therapeutic for you. The smells, the sounds, the tastes. It is easy to get lost in such a flavorful and comforting meal. I’m excited to try your version with the cashews and coconut milk. It looks like perfection!
Awh, Sarah. I know. I hear you. As with your little pup, gratitude helps me see through the tears too. xo
I’m so happy to have discovered Chana Dal. I like the size of the little beans. I’ll be trying your recipe out, and a hummus type recipe as well. The possibilities are endless! :D