Dhal with Cumin-Roasted Cauliflower

Dhal with Cumin-Roasted Cauliflower is a comforting, aromatic dish that brings together the creaminess of red lentils and the earthy crunch of spiced cauliflower. This hearty vegetarian meal is perfect for cozy evenings when you crave warming spices and vibrant textures. Naturally vegan and gluten-free, it is as nutritious as it is flavorful.

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The magic of this recipe lies in the roasted cauliflower. By tossing the florets in cumin seeds and smoked paprika before baking, they develop a nutty, smoky profile that perfectly complements the velvety dhal. Red lentils are the ideal base, as they break down into a luscious consistency without requiring hours of simmering.

Ingredients

• Cauliflower: 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.
• Dhal: 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

Ensure you rinse the red lentils thoroughly until the water runs clear to achieve the best texture. If the dhal thickens too much as it simmers, simply stir in a splash of water or extra vegetable broth until it reaches your preferred creaminess.

Varianten und Anpassungen

You can easily adjust the heat level by adding or omitting the green chili. For a lighter version of this meal, substitute the full-fat coconut milk with light coconut milk.

Serviervorschläge

Serve this dhal alongside fluffy basmati rice or warm naan bread for a complete meal. For added texture and crunch, garnish the bowls with toasted cashews or pumpkin seeds before serving.

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This Dhal with Cumin-Roasted Cauliflower is a vibrant, restaurant-quality meal that is easy to recreate at home. Whether you are looking for a nutritious weeknight dinner or a flavorful plant-based option for guests, this dish is sure to impress with its depth of spice and satisfying textures.

Recipe FAQs

→ Can I make this ahead?

The dhal actually improves overnight as flavors meld. Prepare lentils up to 3 days ahead, refrigerate, and reheat gently with a splash of water or broth. Roast cauliflower fresh for best texture, though it can be reheated at 200°C for 10 minutes to regain crispness.

→ What lentils work best?

Red lentils (split masoor dal) are ideal—they cook quickly and naturally break down into a creamy consistency. Brown or green lentils hold their shape but won't achieve the same velvety texture. Yellow split peas work similarly if red lentils aren't available.

→ Is it freezer-friendly?

Yes, the lentil portion freezes beautifully for up to 3 months. Cool completely, portion into airtight containers, leaving space for expansion. Thaw overnight in the refrigerator. Cauliflower is best roasted fresh rather than frozen, as it can become mushy after freezing and reheating.

→ How can I add more protein?

Stir in a can of chickpeas during the last 10 minutes of simmering, or top with toasted cashews, pumpkin seeds, or roasted almonds. A dollop of Greek yogurt (if not vegan) or a sprinkle of hemp seeds also boosts protein content while adding complementary flavors.

→ What should I serve alongside?

Fluffy basmati rice or warm naan bread are classic choices for soaking up the creamy dhal. For lighter options, try quinoa or cauliflower rice. A simple cucumber raita, mango chutney, or pickle (achar) on the side adds refreshing contrast to the rich, spiced flavors.

→ Can I reduce the spice level?

Certainly. Omit the green chili entirely for mild heat. Reduce garam masala to ½ teaspoon and skip the mustard seeds if you prefer subtler flavor profiles. The roasted cauliflower spices are mild on their own, so the heat primarily comes from the dhal's aromatics.