Chana Dal with Cauliflower and Coconut Milk is an Indian-inspired curry that comes together in about 50 minutes. It’s infused with spices like turmeric and cumin with fresh ginger and garlic. Creamy coconut milk and crunchy cashews tie all the flavors together.
Chana dal is smaller but similar in flavor to chickpeas, so if needed, they can be substituted with delicious results. Share with basmati rice and/or naan to round out the meal. This recipe is vegetarian, vegan and easily gluten free.
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Chana Dal with Cauliflower Highlights
Hearty and satisfying, this nourishing chana dal curry is homemade takeout at its best! Rich in turmeric, cumin, cardamom, mustard seed, garlic, and ginger, the spices and onions infuse cauliflower, chana dal, and coconut milk, turning this into a flavor-rich, colorful and delicious meal. Adjust the spicy to taste, taking it up or creating a more mellow flavor.
After the chana dal is cooked, the remainder of the recipe is cooked in one pot, making clean-up a snap.
Although this recipe is not authentic to Indian cuisine, it has a mouthwatering assortment of spices, textures, and flavors reminiscent of Indian food.
This Recipe Is:
- texture rich
- hearty
- easy to meal prep
- freezer friendly
If you love homemade Indian inspired recipes, you’ll enjoy this curryish dish!
Ingredients You’ll Need
- Chana Dal – also known as Bengal gram, chana dal is derived from the smaller split desi chickpeas. It’s slightly sweet, nutty and tender and provides protein in this dish. Find chana dal in the bulk section for best value, or you can purchase them pre-packaged in the dry bean/lentil section of your grocery store. Cooked chickpeas are a good substitute if needed.
- Raw/Unseasoned Cashews – add crunch, flavor, and protein to this dish. Find these in the bulk section for best value or you can find them at Costco where they’re sold in bulk.
- Yellow Onion – provides flavor and a bit of sweetness to this recipe.
- Fresh Ginger and Garlic – both offer authentic, earthy, savory flavor with a bit of spice.
- Serrano Pepper – offers a clean, hot flavor. They’re often spicier than jalapenos, but like jalapenos, their heat can vary. In this recipe, use one pepper for mild spice, or two for a more noticeable heat. Adjust to taste.
- Spices – mustard seed, ground cumin, ground turmeric, and ground cardamom combine to create an authentic and warm flavor. Find all these spices in the spice bulk bins for best value.
- Cauliflower – mild and slightly nutty, cauliflower provides bulk and texture in this dish. It’s a versatile vegetable that pairs well with seasonings and spices due to its mild flavor.
- Carrots – carrots provide bulk, a slightly sweet flavor, and a tender texture.
- Full Fat Unsweetened Coconut Milk – adds moisture and a slightly sweet coconut flavor. Use full fat for the creamiest texture. I like Thai Kitchen and Native Forest brand.
- Tamari – adds umami and salty flavor. Share on the table for those who want a little extra.
- Serve With – chopped cilantro for freshness, flavor and color, lime wedges and Sriracha for those who enjoy a little more heat. Share with basmati or jasmine rice and/or a side of naan.
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How to Make Chana Dal with Cauliflower – Step By Step
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.
- I’ve found chana dal pretty reliably in the bulk section at several grocery stores. However, it can sometimes be hard to find. If unavailable, you can easily substitute cooked chickpeas in this recipe.
Love cauliflower? Check out my collection of tasty vegetarian (and vegan) Cauliflower Recipes.
Expert Tips
- Cooking Vessel – use a vessel large enough to accommodate the cauliflower. You’ll need at least a 5-quart Dutch oven or heavy-bottom soup pot.
- Meal Prep – this is a terrific dish to make ahead. You can cook the entire dish and refrigerate it or freeze it. Or you can cook the dal, and chop the veggies then cook and assemble the recipe up to two days later.
- Freezer Friendly – chana dal with cauliflower makes excellent leftovers… or for the ease of a freezer meal, store in lidded containers and freeze for up to two weeks.
More Tasty Cauliflower Recipes to Try
- Cauliflower Tinga Tacos
- Roasted Cauliflower Mac and Cheese
- Cauliflower Potato Red Lentil Curry
- Slow Cooker Veggie Curry
Chana Dal with Cauliflower and Coconut Milk
Ingredients
- 3/4 cup (165 grams) Chana Dal soaked for at least one hour or overnight * (see note)
- 1 Bayleaf
- 1 cup (150 grams) Whole Raw Cashews
- 1 1/2 tablespoon Coconut Oil or olive oil
- 2 cups (200 grams) Yellow Onion diced (about 1 large onion)
- 1 tablespoon Grated Fresh Ginger use a microplane, about 1 1/2" piece
- 1-2 Serrano Pepper minced, about 3 tablespoons (1 pepper) **(see note), use 2 peppers for more heat
- 2 teaspoons Mustard Seeds
- 1 1/4 teaspoons Sea Salt
- 2 teaspoons Ground Cumin
- 1 teaspoons Ground Turmeric
- 1/2 teaspoons Ground Cardamom
- 1 tablespoon Grated Fresh Garlic use a microplane, about 3 plump cloves
- 2 pounds Cauliflower trimmed and cut into 1" pieces (about 6 cups / 936 grams)
- 2 cups (260 grams) Carrots quartered and diced, about 4 carrots.
- 1 (400 grams) Can of Coconut Milk full fat, unsweetened
- 1-2 tablespoon Tamari to taste
Serve With:
- Brown Basmati or Jasmine rice, Chopped Cashews, Cilantro, Lime and/or Sriracha
Instructions
- In a small sauce pot, add 2 1/4 cups (500 grams) water, chana dal and bayleaf. Bring to a boil, turn down to medium low and simmer for 20-25 minutes until tender. Drain, discard bayleaf and set aside. (this can be done up to two days in advance).
- Toast cashews in a preheated 350F (180C) oven for 12-15 minutes until golden brown. 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, serrano pepper, mustard seeds and sea salt. Cook on medium-low, stirring occasionally for 5 minutes or until onions are tender.
- Add the cumin, turmeric, cardamom, grated garlic and 1 tablespoon of water. Cook on low, stirring occasionally for 5 minutes. Add the carrots, cauliflower and 1-2 tablespoon(s) of water to prevent sticking. Stir, cover and cook on low for about 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 and Tamari to taste.
- Serve with rice, chopped cashews, cilantro and lime wedges. A squeeze of Sriracha is nice for those who love spicy.
- Store in the refrigerator for up to three days or freeze for up to two weeks.
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