Pin It Indulge in a hearty, aromatic red lentil dhal served with golden, cumin-roasted cauliflower florets. This satisfying vegetarian meal combines warming spices and vibrant textures, offering a comforting experience that is both nutritious and full of depth.
Pin It The secret to this dish lies in the contrast between the creamy lentils and the spice-infused roasted cauliflower. A fragrant base of mustard seeds, garlic, and ginger provides the perfect backdrop for the earthy cumin and turmeric, making every spoonful a delight.
Ingredients
- Cauliflower:
- 1 medium head cauliflower, cut into bite-sized florets
- 2 tbsp olive oil
- 1½ tsp whole cumin seeds
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- Freshly ground black pepper, to taste
- Dhal:
- 1½ cups (300 g) red lentils, rinsed
- 1 tbsp coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh ginger, grated
- 1 green chili, deseeded and finely chopped (optional)
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp mustard seeds
- 1 can (400 ml) coconut milk
- 2½ cups (600 ml) vegetable broth
- 1 tsp salt, or to taste
- Juice of ½ lemon
- Fresh cilantro, chopped, for garnish
Instructions
- Step 1
- Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper.
- Step 2
- In a large bowl, toss the cauliflower florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper until evenly coated. Spread on the prepared tray in a single layer.
- Step 3
- Roast for 25–30 minutes, turning once halfway, until golden brown and crisp at the edges.
- Step 4
- Meanwhile, in a large pot, heat coconut oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds.
- Step 5
- Add onion and sauté for 4–5 minutes until soft and translucent. Stir in garlic, ginger, and green chili, cooking for 1 minute more.
- Step 6
- Add ground cumin, coriander, turmeric, and garam masala. Cook for 1 minute until fragrant.
- Step 7
- Add rinsed lentils, coconut milk, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer gently for 20–25 minutes, stirring occasionally, until the lentils are soft and creamy. Add more broth or water if needed for desired consistency.
- Step 8
- Stir in lemon juice and check seasoning.
- Step 9
- Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.
Zusatztipps für die Zubereitung
Using a large baking tray ensures that the cauliflower has enough space to roast and crisp up rather than steaming. For the dhal, ensure you rinse the red lentils thoroughly under cold water until the water runs clear to remove excess starch.
Varianten und Anpassungen
You can easily adjust the heat level by including or omitting the green chili. If you prefer a lighter version of the dish, substitute the full-fat coconut milk with a light coconut milk alternative.
Serviervorschläge
Serve this comforting dhal with a side of fluffy basmati rice or warm naan bread to soak up the creamy sauce. It is a complete and satisfying meal that is perfect for lunch or dinner.
Pin It With its combination of soft lentils and crunchy cauliflower, this dish is a celebration of Indian-inspired vegetarian cooking. Enjoy the warming aromas and satisfy your hunger with this wholesome meal.
Recipe Questions & Answers
- → What makes this dhal creamy?
The coconut milk breaks down as the lentils cook, creating a naturally rich and velvety texture. Red lentils soften more than other varieties, contributing to the creaminess without needing any dairy or heavy cream.
- → Can I make this ahead?
Absolutely. The dhal actually tastes better the next day as flavors meld together. Store the lentils and roasted cauliflower separately, then reheat gently and combine before serving.
- → How do I get the cauliflower really crispy?
Spread florets in a single layer without overcrowding the pan. The high oven temperature of 220°C ensures golden edges and tender interiors. Don't skip turning them halfway through roasting.
- → What can I serve with this?
Basmati rice is the classic pairing, but warm naan bread, roti, or quinoa work beautifully. The bread is perfect for soaking up the spiced coconut sauce.
- → Is this suitable for meal prep?
Yes, it keeps well for 4-5 days refrigerated. The lentils may thicken in the fridge—add a splash of water or broth when reheating to restore the creamy consistency.
- → Can I use other lentils?
Red lentils cook quickly and break down beautifully. Yellow lentils work similarly, but brown or green lentils hold their shape and won't create the same creamy texture.