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.
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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
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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.
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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)
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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.
