Dhal with Cumin-Roasted Cauliflower

Embrace the warmth of a traditional Indian kitchen with this aromatic Dhal with Cumin-Roasted Cauliflower. This dish is a beautiful marriage of textures and spices, featuring a silky-smooth red lentil base infused with ginger and coconut milk, topped with florets of cauliflower roasted until golden and crisp. It is a nourishing, plant-based meal that feels like a warm hug in a bowl, perfect for any night of the week.

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Roasting the cauliflower separately is the secret to this dish's depth. By tossing the florets in cumin seeds and smoked paprika, they develop a nutty, smoky profile that cuts through the richness of the coconut dhal. As the lentils simmer, they absorb the flavors of mustard seeds, garlic, and garam masala, creating a complex yet balanced foundation for the roasted vegetables.

Ingredients

• 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
• 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

You can easily adjust the heat level of this dish by increasing or decreasing the amount of green chili. For those looking for a lighter version, try substituting the canned coconut milk with light coconut milk.

Varianten und Anpassungen

To add an extra layer of crunch and flavor, consider garnishing your finished dhal with a handful of toasted cashews or pumpkin seeds just before serving.

Serviervorschläge

For a complete and satisfying meal, serve this dhal with a side of fluffy white basmati rice or warm naan bread to soak up the creamy, spiced sauce.

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This Dhal with Cumin-Roasted Cauliflower is more than just a meal; it is a celebration of simple, wholesome ingredients. Whether you are enjoying it as a quiet dinner or sharing it with friends, its bold flavors and comforting nature are sure to make it a recurring favorite in your culinary repertoire.

Recipe FAQs

→ What makes this dhal creamy?

The combination of coconut milk and slow-simmered red lentils creates a naturally creamy texture without any dairy. As the lentils cook down, they break down and thicken the liquid, while coconut milk adds richness and subtle sweetness.

→ Can I make this ahead of time?

Absolutely. The dhal actually improves in flavor after resting overnight. Store the lentil mixture and roasted cauliflower separately in the refrigerator. Reheat the dhal gently on the stove, adding a splash of water or broth if needed, and warm the cauliflower in the oven to restore crispiness.

→ What can I serve with this dish?

Basmati rice or warm naan bread are classic accompaniments that help soak up the flavorful sauce. You could also serve with quinoa, roti, or enjoy it on its own as a complete protein-rich meal with a side of simple steamed greens or cucumber raita.

→ How do I prevent the lentils from becoming mushy?

Red lentils naturally break down more than other varieties, which creates the desired creamy consistency. If you prefer more texture, reduce the cooking time to 15-18 minutes or use green or brown lentils instead, though these will require longer cooking and more liquid.

→ Is this suitable for meal prep?

This dish excels for meal prep. The flavors deepen over time, and it reheats beautifully. Portion into containers, keeping the cauliflower separate if possible to maintain its crisp texture. It will keep in the refrigerator for up to 4 days or freeze for up to 3 months.

→ Can I adjust the spice level?

Certainly. Control the heat by adjusting the amount of green chili or omitting it entirely. The spices in the dhal provide warmth rather than intense heat, while the smoked paprika on the cauliflower adds mild smokiness. Add extra chili or cayenne if you prefer more spice.