Ingredients
The following ingredients have 6 Servings
- 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
- Brown basmati or jasmine rice
- Chopped cashews
- Cilantro
- Lime
- Sriracha
Instruction
- 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.
