When I started eating more plant-based, I quickly realized that Indian cooking is a great way to incorporate more veggies.

And I stand by this today! If you want to add more plants to your meals, google some Indian recipes!

They are packed with flavor and often times are one-pot meals, like this one! There are so many different variations, so take a look and let me know what you think!

Today, we are focusing on a quick Chana Dal with cauliflower and black rice! I hope you enjoy this recipe!

Check out the video below as well as the written recipe!

Cook and Prep Time: 45 minutes

Serves: 4

You Need

  • 2 cups Chana Dal (split chickpeas) or Split Yellow Peas
  • 1 cup Shallots, chopped
  • 1 head Garlic, minced
  • 3 tbsp. Fresh Ginger, minced
  • 4 cups Water or Vegetable Stock
  • 1 head Cauliflower, chopped
  • 4 stalks Celery, chopped
  • 1 5 oz. can Coconut Cream
  • Salt, to taste
  • Black Pepper, to taste
  • 2 tbsp. Fenugreek Seeds
  • 1 tbsp. Cumin
  • 1 tbsp. Cloves
  • 1 tbsp. Allspice
  • 1 tbsp. Smoked Paprika
  • 3 tbsp. Curry Powder
  • 1 tbsp. Turmeric
  • Olive oil

DIRECTIONS

  1. Soak the chana dal overnight in water.  Then, rinse and strain, and set aside in a bowl.  Rinse and chop the produce accordingly.
  2. In a pot, add the chana dal and vegetable stock.  Stir to combine and bring to a boil.  Once boiling, cover and reduce heat to a simmer.  Cook for 25-30 minutes, until tender.  Add more water if needed.
  3. Set a larger pot to medium heat.  Once hot, add 1 tbsp. of olive oil.  Then, add fenugreek seeds.  Cook them for 45 seconds, until fragrant, stirring frequently to avoid burning. 
  4. Add garlic, shallots, and ginger to the pot with the seeds, and stir to combine.  Cook for 4-5 minutes, until shallots are translucent.  Stir frequently.  Then, add celery and cook for 2 minutes more.
  5. Add cauliflower, and saute for 3-4 minutes, stirring to combine.
  6. Add chana dal (with remaining liquid) to the larger pot, and add coconut cream and spices.  Stir to combine, and bring to a boil.  Then, cover and reduce to a simmer.  Cook for 5-8 minutes, until desired consistency is reached.  Season with salt and pepper.
  7. Plate chana dal, and serve with rice.  Garnish with cilantro and scallion greens.  Enjoy!