Pin A vibrant, nourishing dhal featuring tender cauliflower and red cabbage simmered in a creamy coconut sauce, spiced with warming Indian flavors. Perfect for a cozy vegetarian meal.
I first made this dhal for a chilly weeknight and loved how the cauliflower and cabbage turned beautifully tender. The recipe has quickly become a comfort favorite for our family dinners.
Ingredients
- Cauliflower: 1 small head, cut into florets
- Red cabbage: ½ medium, thinly sliced (about 300 g)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, grated
- Tomato: 1 medium, chopped
- Red lentils: 200 g (1 cup), rinsed
- Coconut milk: 400 ml (1 can)
- Vegetable stock or water: 500 ml (2 cups)
- Ground cumin: 1½ tsp
- Ground coriander: 1½ tsp
- Turmeric: 1 tsp
- Garam masala: 1 tsp
- Chili flakes: ½ tsp (optional)
- Salt and black pepper: To taste
- Fresh cilantro leaves: Chopped, for garnish
- Lemon or lime wedges: For serving
Instructions
- Sauté aromatics:
- Heat a large pot over medium heat. Add a splash of oil, then sauté onion for 3–4 minutes until softened.
- Add garlic & ginger:
- Add garlic and ginger. Cook for 1 minute until fragrant.
- Add spices:
- Stir in cumin, coriander, turmeric and chili flakes. Toast for 30 seconds.
- Add tomato:
- Mix in chopped tomato. Cook for 2 minutes until softened.
- Combine lentils and liquids:
- Add red lentils, coconut milk and vegetable stock. Bring to a gentle simmer.
- Cook cauliflower:
- Add cauliflower florets. Cover and simmer for 10 minutes.
- Cook cabbage:
- Add sliced red cabbage. Stir and simmer uncovered for 15–20 minutes until lentils and vegetables are tender.
- Finish dhal:
- Stir in garam masala, salt and pepper to taste. Simmer 2 more minutes.
- Garnish & serve:
- Serve hot, topped with cilantro and a squeeze of lemon or lime.
Pin Last week, my kids helped layer extra cabbage into the pot. We gathered together around the table, savoring the colors and flavors – it’s a meal that brings a sense of warmth and togetherness.
Serving Suggestions
Pair this dhal with steamed basmati rice, fluffy naan, or quinoa for a satisfying dinner. Add a side of simple cucumber salad for extra freshness.
Make It Your Way
Try swapping in green cabbage or adding sweet potatoes for a twist. Adjust the chili to your preferred spice level, or stir in spinach at the end for more greens.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making it even better for lunch the next day.
Pin This nourishing dhal packs flavor and comfort in every bite. Enjoy it with loved ones, and make it your own!
Recipe FAQ
- → What vegetables are used in this dish?
Cauliflower florets and thinly sliced red cabbage are the primary vegetables, complemented by onions, garlic, ginger, and tomato.
- → Which spices give this dish its flavor?
A blend of ground cumin, coriander, turmeric, garam masala, and optional chili flakes create a warm, aromatic profile.
- → Can this dish be made gluten-free and vegan?
Yes, it naturally suits gluten-free and vegan diets using vegetable stock and coconut milk with no animal products.
- → How long does it take to cook?
The total cooking time is about 35 minutes, with preparation taking an additional 15 minutes.
- → What are the best serving suggestions?
Serve hot topped with fresh cilantro and a squeeze of lemon or lime, alongside steamed rice, naan, or quinoa.
- → Can the spiciness be adjusted?
Yes, increasing chili flakes or adding fresh green chili during sautéing intensifies the heat.