Pin it 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 tried this recipe one rainy weekend when my family wanted something hearty but healthy. The coconut dhal became an instant favorite for its bold color and nourishing flavor.
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 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, stirring until fragrant.
- Toast Spices:
- Stir in the ground cumin, ground coriander, turmeric, and chili flakes. Toast for 30 seconds.
- Cook Tomato:
- Add chopped tomato; cook for 2 minutes until softened.
- Add Lentils and Liquids:
- Stir in rinsed red lentils, coconut milk, and vegetable stock. Bring to a gentle simmer.
- Add Cauliflower:
- Add cauliflower florets. Cover and simmer for 10 minutes.
- Add Red Cabbage:
- Add sliced red cabbage; stir and simmer uncovered for 15–20 minutes until lentils and vegetables are tender.
- Season:
- Stir in garam masala, salt, and pepper to taste. Simmer 2 minutes more.
- Serve:
- Serve hot, topped with fresh cilantro and lemon or lime wedges.
Pin it Sharing this with loved ones always sparks delightful conversation around the table. Even my kids, who are picky eaters, ask for seconds!
Required Tools
You will need a large pot or Dutch oven, chopping board, knife, and a wooden spoon for stirring.
Allergen Information
This recipe contains coconut, which can be a tree nut allergen. Always check labels for possible ingredients of concern.
Nutritional Information
Each serving has approximately 320 calories, 15 g total fat, 36 g carbohydrates, and 11 g protein.
Pin it This warming dhal is perfect for meal prep. Enjoy leftovers for lunch the next day!
Recipe FAQs
- → What gives the dish its creamy texture?
The creamy texture comes from the coconut milk blended with cooked red lentils, creating a rich and smooth sauce.
- → Can I substitute red cabbage with another vegetable?
Yes, green cabbage can be used as an alternative for a milder flavor and similar texture.
- → How can I increase the spice level?
Add extra chili flakes while cooking or include a fresh green chili when sautéing the onions for more heat.
- → What are suitable side options for this dish?
Steamed rice, naan bread, or quinoa complement the flavors and textures well.
- → Is this dish allergen-friendly?
It is gluten-free but contains coconut, so those with tree nut allergies should check ingredients carefully.