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 warming yet packed with vegetables. The combination of coconut milk and spices transformed humble lentils into a satisfying main dish.
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 (optional): ½ tsp
- Salt and black pepper: To taste
- Fresh cilantro leaves: Chopped
- Lemon or lime wedges: For serving
Instructions
- Sauté aromatics:
- Heat a large pot over medium heat. Add a splash of oil, then sauté the onion for 3–4 minutes until softened.
- Add garlic and ginger:
- 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.
- Add lentils and liquids:
- Stir in the red lentils, coconut milk, and vegetable stock. Bring to a gentle simmer.
- Cook 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 seasoning:
- 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 This dhal became an instant family favorite, especially when served with fluffy rice or warm naan at dinner time. Even picky eaters enjoyed the subtle sweetness from the coconut and the tender veggies.
Serving Suggestions
Pair this dhal with steamed rice, quinoa, or naan. Add a dollop of vegan yogurt or extra cilantro for extra freshness.
Variations
Try swapping red cabbage for green or using chickpeas instead of lentils for a different texture. You can increase chili flakes or add fresh chilis for more heat.
Nutritional Information
Per serving: Calories ~320, Total Fat 15 g, Carbohydrates 36 g, Protein 11 g. Check coconut milk and stock labels for additives or allergens if you have sensitivities.
Save This colorful dhal brings comfort and nourishment any night of the week. Enjoy leftovers for lunch as flavors deepen overnight.
Recipe FAQs
- → Can I substitute green cabbage for red cabbage?
Yes, green cabbage can be used as an alternative for a milder flavor and similar texture.
- → How can I make this dhal spicier?
Increase chili flakes or add a fresh green chili during the sauté step for extra heat.
- → What can I serve alongside this dish?
Steamed rice, naan, or quinoa complement the flavors and make a complete meal.
- → Is it suitable for vegan diets?
Yes, this dish is naturally vegan and uses plant-based ingredients throughout.
- → How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently before serving.