Chana Dal with Cauliflower, Cashews and Coconut Milk

vanillaandbean.com

Norma de Bidaph

¾ C Chana Dal soaked for at least one hour or overnight * (see note), 166g

1 Bayleaf

1 C Whole Raw Cashews 150g

1 ½ Tbs Coconut Oil virgin, unrefined

2 C Yellow Onion diced (about 1 large onion), 200g

1 Tbs Grated Ginger use a microplane

1 to 2 Serrano Pepper minced ** (see note), use 2 for more heat

2 tsp Mustard Seeds

1 ¼ tsp Sea Salt

2 tsp Ground Cumin

1 tsp Ground Turmeric

½ 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 to 2 Tbs Tamari to taste

subheading: Serve With:

Brown basmati or jasmine rice

Chopped cashews

Cilantro

Lime

Sriracha

Directions at vanillaandbean.com

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