Chana Dal with Cauliflower and Coconut Milk

INGREDIENTS

3/4 cup

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

Bayleaf

1 cup

Whole Raw Cashews (150g)

1 1/2 tbsp

Coconut Oil (virgin, unrefined)

2 cups

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

1 tbsp

Grated Ginger (use a microplane)

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 tbsp

Grated Garlic (use a microplane)

lbs Cauliflower (trimmed and cut into 1" pieces (about 6 cups), 936g)

2 cups

Carrots (quartered and diced, 260g)

, 400 mL Can Coconut Milk (full fat)

1 tbsp

Tamari to taste

Brown basmati or jasmine rice

Chopped cashews

Cilantro

Lime

Sriracha