Save to Pinterest Discover the ultimate comfort food with this aromatic Dhal with Cumin-Roasted Cauliflower. This vibrant vegetarian meal combines the creamy, soothing texture of red lentils with golden, oven-roasted cauliflower florets seasoned with earthy cumin and smoked paprika. It is a hearty, nourishing dish that brings the warmth of Indian-inspired spices straight to your table.
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The key to this dhal's depth of flavor lies in the careful layering of spices. By blooming mustard seeds and sautéing fresh ginger, garlic, and green chili, you create a complex base that perfectly complements the rich coconut milk and tender lentils.
Ingredients
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- 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, and freshly ground black pepper.
- 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 (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, juice of ½ lemon, and fresh cilantro 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
To ensure the best results, make sure the mustard seeds sizzle for the full 30 seconds to release their aroma. If the dhal becomes too thick during simmering, simply stir in a little more vegetable broth or water until you reach your desired creamy consistency.
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Varianten und Anpassungen
You can easily customize this dish to your preference. For a lighter version, substitute the standard coconut milk with light coconut milk. Additionally, feel free to adjust the amount of green chili to control the heat level of the dhal.
Serviervorschläge
This hearty dhal is best served with fluffy basmati rice or warm naan bread for a complete meal. For an extra layer of texture, consider garnishing the finished bowls with toasted cashews or pumpkin seeds alongside the fresh cilantro.
Save to Pinterest This Dhal with Cumin-Roasted Cauliflower is a testament to how simple ingredients can create a deeply satisfying and nutrient-dense meal. Perfect for cozy nights in, it is a recipe you will want to return to again and again.
Recipe FAQs
- → What makes the dhal creamy?
The red lentils naturally break down during cooking, creating a velvety texture. Coconut milk adds richness and depth, while the slow simmering process allows the lentils to soften completely into a smooth, creamy consistency.
- → Can I make this ahead?
Absolutely. The dhal actually improves after a day in the refrigerator as the flavors meld together. Store the roasted cauliflower separately and reheat both components before serving for the best texture and taste.
- → Is this dish spicy?
The heat level is mild to medium, coming from the green chili and warming spices. You can easily adjust by reducing or omitting the chili, or adding more if you prefer extra heat. The focus remains on aromatic flavors rather than overpowering spice.
- → What can I serve with dhal?
Basmati rice is the classic pairing, soaking up the flavorful broth. Warm naan or roti bread works wonderfully for scooping. You could also serve with quinoa for extra protein or alongside other Indian dishes like roasted vegetables or a fresh cucumber raita.
- → Can I use other lentils?
Red lentils work best because they cook quickly and soften naturally. Yellow lentils are a good substitute. Brown or green lentils hold their shape better and won't create the same creamy texture, though they're still delicious with longer cooking time.
