Chana Dal with Cauliflower and Coconut Milk Recipe

Introduction

Chana Dal with Cauliflower and Coconut Milk is a comforting, flavorful dish that combines tender lentils with vibrant vegetables in a creamy coconut sauce. This hearty recipe brings together warm spices and a touch of heat, making it perfect for a satisfying weeknight meal.

Ingredients

• 3/4 cup (165 grams) Chana Dal (soaked for at least one hour or overnight)
• 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 (about 1 1/2″ piece)
• 1-2 Serrano Peppers (minced, about 3 tablespoons, use 2 peppers for more heat)
• 2 teaspoons Mustard Seeds
• 1 1/4 teaspoons Sea Salt
• 2 teaspoons Ground Cumin
• 1 teaspoon Ground Turmeric
• 1/2 teaspoon Ground Cardamom
• 1 tablespoon Grated Fresh Garlic (about 3 plump cloves)
• 2 pounds Cauliflower (trimmed and cut into 1″ pieces, about 6 cups)
• 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)
• Brown Basmati or Jasmine rice, Chopped Cashews, Cilantro, Lime, and/or Sriracha (for serving)

Instructions

1. Step 1: In a small saucepan, combine 2 1/4 cups (500 grams) water, soaked chana dal, and bayleaf. Bring to a boil, then reduce heat to medium-low and simmer for 20–25 minutes until the dal is tender. Drain, discard the bayleaf, and set aside. This can be prepared up to two days in advance.
2. Step 2: Preheat the oven to 350°F (180°C). Spread the cashews on a baking sheet and toast for 12–15 minutes until golden brown. Roughly chop a handful for garnish and set aside.
3. Step 3: In a 5-quart Dutch oven, heat the coconut oil over medium heat until shimmering. Add the diced onion, grated ginger, minced serrano pepper, mustard seeds, and sea salt. Cook, stirring occasionally, for about 5 minutes until the onions are soft.
4. Step 4: Stir in the ground cumin, turmeric, cardamom, grated garlic, and 1 tablespoon of water. Cook on low heat, stirring occasionally, for another 5 minutes. Add the carrots, cauliflower, and 1–2 tablespoons of water to prevent sticking. Cover and cook on low for about 15 minutes, until the vegetables are tender.
5. Step 5: Add the cooked chana dal and coconut milk to the pot. Stir to combine and warm through over low heat for about 5 minutes. Mix in the whole toasted cashews and tamari to taste.
6. Step 6: Serve the dal hot with brown basmati or jasmine rice. Garnish with chopped cashews, fresh cilantro, lime wedges, and a squeeze of Sriracha for extra heat if desired.

Tips & Variations

• Soaking chana dal overnight helps reduce cooking time and improves digestibility.
• For a milder dish, reduce or omit the serrano peppers.
• Swap cashews for almonds or walnuts if preferred, adjusting toasting time accordingly.
• Add spinach or kale in the last 5 minutes for extra greens.

Storage

Store leftover chana dal in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce. This dish also freezes well for up to two weeks; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of lentil instead of chana dal?

Yes, yellow split peas or red lentils can be substituted, but cooking times and texture will vary. Chana dal has a unique nutty flavor and firmness that suits this recipe best.

Is this dish vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free. Just make sure to use tamari or a gluten-free soy sauce alternative to keep it gluten-free.

Chana Dal with Cauliflower and Coconut Milk Recipe

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★★★★★

4.7 from 627 reviews

A hearty and flavorful Chana Dal curry featuring tender cauliflower and creamy coconut milk, enriched with aromatic spices and toasted cashews. This comforting dish blends Indian-inspired spices with a creamy texture, perfect served over brown basmati or jasmine rice for a wholesome vegetarian meal.

• Author: Marco
• Prep Time: 20 minutes (including soaking time for dal, excluding overnight soak)
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dal and Nuts

• 3/4 cup (165 grams) Chana Dal (soaked for at least one hour or overnight)
• 1 Bayleaf
• 1 cup (150 grams) Whole Raw Cashews

Vegetables and Aromatics

• 2 cups (200 grams) Yellow Onion (diced, about 1 large onion)
• 1 tablespoon Grated Fresh Ginger (about 1 1/2″ piece)
• 1–2 Serrano Peppers (minced, about 3 tablespoons)
• 2 cups (260 grams) Carrots (quartered and diced, about 4 carrots)
• 2 pounds Cauliflower (trimmed and cut into 1″ pieces, approx. 6 cups / 936 grams)

Spices and Seasonings

• 1 1/2 tablespoon Coconut Oil (or olive oil)
• 2 teaspoons Mustard Seeds
• 1 1/4 teaspoons Sea Salt
• 2 teaspoons Ground Cumin
• 1 teaspoon Ground Turmeric
• 1/2 teaspoon Ground Cardamom
• 1 tablespoon Grated Fresh Garlic (about 3 cloves)
• 1–2 tablespoon Tamari (to taste)

Other

• 1 (400 grams) Can of Coconut Milk (full fat, unsweetened)
• Brown Basmati or Jasmine Rice (for serving)
• Chopped Cashews (for garnish)
• Cilantro (for garnish)
• Lime wedges (for serving)
• Sriracha (optional, for serving)

Instructions

1. Cook chana dal: In a small sauce pot, combine 2 1/4 cups (500 grams) of water, soaked chana dal, and bayleaf. Bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes until the dal is tender. Drain and discard the bayleaf. This step can be done up to two days in advance.
2. Toast cashews: Preheat the oven to 350°F (180°C). Spread the whole cashews on a baking sheet and toast for 12-15 minutes until golden brown. Roughly chop a handful of cashews for garnish and set aside.
3. Sauté aromatics: In a 5-quart Dutch oven, heat coconut oil over medium heat until shimmering. Add diced onion, grated ginger, minced serrano pepper, mustard seeds, and sea salt. Cook on medium-low, stirring occasionally for about 5 minutes until onions are tender.
4. Add spices and cook vegetables: Stir in ground cumin, turmeric, cardamom, grated garlic, and 1 tablespoon water. Cook on low heat, stirring occasionally, for 5 minutes to release flavors. Add carrots, cauliflower, and 1-2 tablespoons additional water to prevent sticking. Cover and cook on low heat for about 15 minutes, until vegetables are tender.
5. Combine dal and coconut milk: Add the cooked chana dal and canned coconut milk to the vegetables. Stir to combine and heat through on low for about 5 minutes. Mix in the toasted whole cashews and tamari to taste.
6. Serve: Serve the chana dal curry hot over brown basmati or jasmine rice. Garnish with chopped cashews, fresh cilantro, and lime wedges. Optionally, add a squeeze of Sriracha for a spicy kick.
7. Storage: Store leftovers in the refrigerator for up to three days or freeze for up to two weeks.

Notes

• Soaking chana dal for at least one hour or overnight reduces cooking time and improves digestibility.
• Adjust the number of serrano peppers according to desired heat level—use 2 peppers for spicier dish.
• Toasting cashews enhances their flavor and adds a nice crunch to the dish.
• This recipe is vegetarian and can be made vegan by ensuring tamari is free from non-vegan additives.
• Using a Dutch oven helps evenly cook the vegetables and spices.
• Leftover dal can thicken when refrigerated; reheat gently with a splash of water or coconut milk to loosen.

Keywords: Chana Dal, Cauliflower Curry, Coconut Milk Curry, Indian Vegetarian Recipe, Healthy Lentil Curry