2tbsporganic tamari (reduced-sodium or coconut aminos)
1tbspmaple syrup or date paste, recipe link in Chef’s Notes
2cupsorganic kale (chopped, fibrous stems removed)
1tbsplime juice (preferably freshly squeezed) +1 Tbsp as needed
¼cupcilantro (optional) chopped
¼cupgreen onion (optional) sliced
salt (optional) to taste
ground black pepper (optional) to taste
Directions
1
Add chana dal to a medium bowl and cover with water. Allow to soak for 4–6 hours or overnight. Then rinse, drain, and set aside. (Alternatively, you could soak them in hot water for one hour.)
2
Heat a large rimmed skillet or pot over medium-high heat. Once hot, add 2 Tbsp vegetable broth and onion. Sauté for 2–3 minutes, stirring frequently, until onion is translucent.
3
Turn the heat down to medium and stir in the garlic and ginger, cooking for 60 seconds.
4
Add the curry paste, mixing it with the onion, garlic, and ginger, and cook for 1–2 minutes more.
5
Stir in the cauliflower, Thai chili peppers (if using) and sauté a few more minutes. (Add 2–4 tablespoons of more vegetable broth or water if needed to prevent sticking.)
6
Add coconut milk, remaining vegetable broth, tamari, maple syrup, and chana dal. Stir to combine. Bring to a simmer.
7
Cook for approximately 30–40 minutes, uncovered, until chana dal is tender.
8
In the last 5 minutes of cooking, stir in your kale until wilted (about 1–2 minutes).
9
Taste and adjust flavor as needed, maple syrup for sweetness, tamari or salt for saltiness, or red curry paste for more intense curry flavor.
10
Divide the dal between bowls and garnish with a squeeze of lime, cilantro and green onion, if desired. Add salt and pepper to taste.
Chef's Notes
Substitutions Instead of chana dal, use brown or green lentils.
Prep ahead Soak the chana dal overnight or the day before, rinse and store in a container in the refrigerator for 1–2 days until ready to make the recipe.
Add your favorite organic whole grain Top the dal on brown rice, quinoa or other whole grain of choice.
Storage Store the One-Pot Cauliflower Dal in an airtight container in the refrigerator for 5–7 days or in the freezer for up to 30 days.
Ingredients
1cupchana dal (split chickpeas), uncooked, rinsed well (See Chef’s Notes)
2tbsporganic tamari (reduced-sodium or coconut aminos)
1tbspmaple syrup or date paste, recipe link in Chef’s Notes
2cupsorganic kale (chopped, fibrous stems removed)
1tbsplime juice (preferably freshly squeezed) +1 Tbsp as needed
¼cupcilantro (optional) chopped
¼cupgreen onion (optional) sliced
salt (optional) to taste
ground black pepper (optional) to taste
Directions
1
Add chana dal to a medium bowl and cover with water. Allow to soak for 4–6 hours or overnight. Then rinse, drain, and set aside. (Alternatively, you could soak them in hot water for one hour.)
2
Heat a large rimmed skillet or pot over medium-high heat. Once hot, add 2 Tbsp vegetable broth and onion. Sauté for 2–3 minutes, stirring frequently, until onion is translucent.
3
Turn the heat down to medium and stir in the garlic and ginger, cooking for 60 seconds.
4
Add the curry paste, mixing it with the onion, garlic, and ginger, and cook for 1–2 minutes more.
5
Stir in the cauliflower, Thai chili peppers (if using) and sauté a few more minutes. (Add 2–4 tablespoons of more vegetable broth or water if needed to prevent sticking.)
6
Add coconut milk, remaining vegetable broth, tamari, maple syrup, and chana dal. Stir to combine. Bring to a simmer.
7
Cook for approximately 30–40 minutes, uncovered, until chana dal is tender.
8
In the last 5 minutes of cooking, stir in your kale until wilted (about 1–2 minutes).
9
Taste and adjust flavor as needed, maple syrup for sweetness, tamari or salt for saltiness, or red curry paste for more intense curry flavor.
10
Divide the dal between bowls and garnish with a squeeze of lime, cilantro and green onion, if desired. Add salt and pepper to taste.
