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.
The brilliant color and creamy texture of this dhal always brings me back to rainy evenings where comfort food makes everything better. Adding both cauliflower and red cabbage makes it extra wholesome and beautiful on the table.
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, for garnish
- Lemon or lime wedges: for serving
Instructions
- Prep & sauté:
- Heat a large pot over medium heat. Add a splash of oil, then sauté the onion for 3 to 4 minutes until softened.
- Spice aromatics:
- Add garlic and ginger. Cook for 1 minute until fragrant. Stir in the cumin, coriander, turmeric, and chili flakes. Toast for 30 seconds.
- Tomato base:
- Add the chopped tomato. Cook for 2 minutes until softened.
- Simmer dhal:
- Stir in the red lentils, coconut milk, and vegetable stock. Bring to a gentle simmer.
- Cauliflower cook:
- Add cauliflower florets. Cover and simmer for 10 minutes.
- Cabbage & finish:
- Add sliced red cabbage. Stir and simmer uncovered for 15 to 20 minutes until lentils and vegetables are tender. Stir in 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 a family favorite during cold months when we gathered around the table enjoying its warmth and color. The leftovers taste even better, making it easy for everyone to have a nourishing lunch the next day.
Serving Suggestions
Pair with steamed basmati rice, naan or quinoa for a heartier meal. Add crunchy papadums on the side for texture.
Ingredient Swaps
Substitute green cabbage if you don't have red. Try adding spinach or kale toward the end for extra greens.
Nutritional Profile
Each serving offers around 320 calories, 15 g fat, 36 g carbohydrates and 11 g protein, making it a satisfying and balanced option.
Save This dhal shines with its simplicity and vibrant color. Enjoy as a comforting meal for any occasion.
Recipe FAQ
- → What makes the dhal creamy?
The creamy texture comes from coconut milk, which enriches the dish and balances the spices with its natural sweetness.
- → Can I use green cabbage instead of red cabbage?
Yes, green cabbage can be substituted. It will slightly alter the color but still add delicious flavor and texture.
- → How do the spices contribute to the flavor?
Cumin, coriander, turmeric, and garam masala create a warm, aromatic profile that complements the vegetables and lentils beautifully.
- → Is this dish suitable for vegans?
Yes, this dish is fully vegan, using no animal products and incorporating plant-based ingredients throughout.
- → What are good accompaniments for this dhal?
It pairs well with steamed rice, naan bread, or quinoa to soak up the flavorful sauce.