Print

Chana Dal with Cauliflower and Coconut Milk Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/chana-dal-with-cauliflower-and-coconut-milk-recipe/