Save 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 on a chilly evening when I wanted something comforting and vibrant for dinner. The beautiful color and textures made it instantly appealing for my whole family.
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 onion:
- Heat a large pot over medium heat. Add a splash of oil, then sauté the onion for 3–4 minutes until softened.
- Add aromatics:
- Add the garlic and ginger. Cook for 1 minute until fragrant.
- Toast spices:
- Stir in the cumin, coriander, turmeric, and chili flakes. Toast for 30 seconds.
- Add tomato:
- Add the chopped tomato and cook for 2 minutes until softened.
- Simmer dhal:
- Stir in the red lentils, coconut milk, and vegetable stock. Bring to a gentle simmer.
- Add cauliflower:
- Add the cauliflower florets. Cover and simmer for 10 minutes.
- Add cabbage:
- Add the sliced red cabbage, stir, and simmer uncovered for another 15–20 minutes until the lentils and vegetables are tender.
- Finish:
- Stir in the garam masala, salt, and pepper to taste. Simmer 2 more minutes.
- Serve:
- Serve hot, topped with cilantro and a squeeze of lemon or lime.
Save My kids love helping sprinkle the cilantro and add a fresh squeeze of lime before serving. It has become one of our family staples for cozy nights in.
Required Tools
Large pot or Dutch oven, chopping board, knife, wooden spoon
Allergen Information
Contains coconut (tree nut allergy risk), is gluten-free, and suitable for vegan diets
Nutritional Information
Calories: ~320, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 11 g (per serving)
Save Try serving this dhal with steamed rice or naan for a more hearty meal. Each spoonful delights with warming spices and creamy coconut flavor.
Recipe FAQ Section
- → What spices enhance the coconut dhal’s flavor?
The dish features ground cumin, coriander, turmeric, garam masala, and optional chili flakes for warmth and depth.
- → How are the vegetables prepared before simmering?
Cauliflower florets and thin red cabbage slices are added progressively to achieve tender texture and balanced cooking.
- → Can I use a substitute for red cabbage?
Yes, green cabbage can be used as a mild alternative without altering the core flavors significantly.
- → What liquid base creates the creamy sauce?
A mix of coconut milk and vegetable stock gently simmers with lentils and vegetables to create a rich, creamy sauce.
- → How can I add extra richness to the dish?
Stir in a knob of vegan butter near the end to enhance creaminess and flavor complexity.
- → What garnishes complement this dish?
Fresh cilantro leaves and a squeeze of lemon or lime add brightness and fresh contrast.