Dhal with Cumin-Roasted Cauliflower

This Dhal with Cumin-Roasted Cauliflower is a comforting and aromatic masterpiece that brings the vibrant flavors of Indian cuisine to your dinner table. Combining the creamy, protein-rich goodness of red lentils with the earthy, spiced crunch of oven-roasted cauliflower, this recipe is a perfect example of how simple, plant-based ingredients can create a satisfying and complex meal.

Save

The secret to a great dhal lies in the aromatic base. By tempering mustard seeds in coconut oil and slowly sautéing the onions, garlic, and ginger, you build layers of flavor that permeate the lentils as they simmer. The result is a soul-warming bowl of goodness that feels both wholesome and indulgent.

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

Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

Check price on Amazon

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

To ensure the best results, use a large baking tray so the cauliflower can roast evenly without steaming. A sturdy wooden spoon is essential for stirring the lentils in your large pot to achieve the perfect creamy consistency. Make sure to have a sharp chef's knife and a reliable cutting board for finely chopping the aromatics.

Varianten und Anpassungen

You can easily adjust the heat level by adding or removing the green chili. If you are looking for a lighter version of this dish, you can substitute the standard coconut milk with light coconut milk. This modification maintains the aromatic profile while reducing the overall richness.

Serviervorschläge

Serve this hearty dhal with a side of basmati rice or warm naan for a complete and satisfying meal. For an extra layer of texture and nutrition, garnish each bowl with toasted cashews or pumpkin seeds along with the fresh cilantro.

Save

This Dhal with Cumin-Roasted Cauliflower is more than just a meal; it is a nourishing experience that warms the soul. Whether you are cooking for a weeknight dinner or preparing a flavorful lunch for the days ahead, this dish delivers consistent deliciousness and satisfaction in every bowl.

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

Check price on Amazon

Recipe FAQs

→ Can I make this dhal ahead of time?

Absolutely. The dhal actually improves in flavor after a day or two in the refrigerator as the spices meld. Store the dhal and roasted cauliflower separately, then reheat gently before serving.

→ What type of lentils work best?

Red lentils are ideal here because they break down beautifully during cooking, creating that signature creamy texture. Brown or green lentils won't achieve the same consistency but can work if you prefer a firmer texture.

→ Is this dish spicy?

This version offers mild to medium heat, primarily from the green chili and warming spices like garam masala. You can easily adjust the heat by reducing or omitting the chili, or adding more if you prefer it spicier.

→ Can I freeze the leftovers?

Yes, both the dhal and roasted cauliflower freeze well for up to 3 months. The roasted cauliflower may lose some crispness upon reheating but will still be delicious stirred into the dhal.

→ What can I serve with this?

Basmati rice or warm naan bread are classic accompaniments. You could also serve with roti, quinoa for added protein, or simply enjoy it as a hearty standalone meal.

→ Can I use regular milk instead of coconut milk?

Coconut milk adds richness and subtle sweetness that complements the spices. You could substitute with heavy cream or full-fat yogurt, but the flavor profile will shift slightly.