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.