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 (per serving) and courtesy. If this information is important to you, please verify it independently.
Beautiful photos and this recipe looks wonderful. I find kitchen time meditative as well, as much as I don’t like cleaning..the simple act of preparing meals is totally mediative. I love cooking Indian food also, it’s such a great cuisine for plant-based dishes!
I’m with ya, Deryn! Cleaning is a pain. Rob is a huge help, when he’s home. I’m just learning about Indian food, but am blown away by the richness of flavors and spices. I can see how it’s such a great partner with plant-based recipes! :D
I hear you about tax season, it used to be so great when I got money back but these days it puts a dark cloud over everything! I’m also a big scaredy cat when it comes to things like jumping over rivers lol, but my husband usually talks me into it! I’m glad you at least had one dry foot :) These pictures are gorgeous and this dish looks amazing! It looks like exactly what I would want to eat after a long hike!
Ugh… taxes. So glad their done! hehe. It’s good to have encouragement when you just want to wimp out, right? I’m glad Rob was persistent. This Chana Dal is good fuel after a day in the woods! And it is soooo comforting! xo
Sorry to hear about Claire Traci, the anniversary must bring back all the pain and grief all over again. I find hikes are so good for clearing your head though – something about nature and fresh air (SO cliche, but it’s true!) with no traffic noise, no screens for distraction – just you and your legs.
I have been using cauliflower much more lately – the aim for tomorrow night is to try a whole roast cauliflower recipe. This looks like another amazing warming way to use it – I love all the spices and coconut milk you have infused it with. Gorgeous!
Thank you for your kind words, Claudia. No doubt being in nature helps me clear my head and put things into perspective.
I can’t wait to see hear how your whole roasted cauli went! I’ve yet to do that, but it’s on my radar. And coconut milk? I say, just pour it on everything! It is a favorite and pantry staple around here! :D
Traci, your love for Claire is so beautiful and special – she was a lucky girl to have you and Rob as her parents. I can only imagine how sad it must have been to wake up from that dream. I know what you mean, though, about feeling grateful at the same time. It’s a wonderful thing to have loved a pet so dearly, isn’t it? I think that she was sending you some love :)
I’m so glad you’re venturing into the world of Indian cooking! With your talent for combining flavors, I have no doubt that this is seriously delicious. I actually have never had chana dal, which is bizarre because I adore Indian food and lentils! I’m going to have to try this soon – it looks perfect for a comforting, healthy meal.
Sending you a big hug, from one friend of felines to another <3
I’ve never raised any pets, but I can only imagine how difficult it is handle their loss.I just read your tribute to Claire, and it’s so moving. And, gosh, that dream. Bittersweet indeed. Sending you virtual hugs!
I just read Claire’s tribute and was so touched by your relationship with her. I hope that you can still accept my love and prayers for you, Claire and everyone else in the family. Anyways, your photography is absolutely stunning and I adore this chana dal cauliflower recipe–Indian food is my favorite!
So sorry about, Claire. I lost my cat about a year ago as well. On a more positive note, I love this recipe! I think Indian food can make some of the most satisfying vegan meals.
I’m so sorry to read about the pain your heart continues to experience from Claire’s passing. I started to read this post while I was on the treadmill but had to close it as it was getting me all choked up and I couldn’t breath. Tomorrow marks the one month passing of my little Asia. It’s been really tough as my hubby has been in Shanghai and I have been going through this alone. I can hardly believe she is gone. But it’s these good memories that we will always have within our heart. . .the little thoughts that give us comfort knowing we provided them with the best life possible. I’m really happy that you are still feeling Claire’s presence. I haven’t felt that yet with Asia but still hopeful that time will come.
And this dish. . .it looks like a giant pot of comfort. . .just what the soul needs during these tough times.
Your loss is so recent Lynn. I’m terribly sorry and know your anguish right now. It’s especially hard without the support of your hubby. I know you miss her terribly. And that time will come.. it will because Asia has left an impact on you forever. Hugs to you, Lynn xo