Red Lentil Dhal with Roasted Cauliflower (Printable Version)

Creamy spiced lentils topped with golden roasted cauliflower florets

# Ingredient List:

→ Cauliflower

01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1½ teaspoons whole cumin seeds
04 - ½ teaspoon ground turmeric
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - Freshly ground black pepper, to taste

→ Dhal

08 - 1½ cups red lentils, rinsed
09 - 1 tablespoon coconut oil or vegetable oil
10 - 1 medium onion, finely chopped
11 - 3 cloves garlic, minced
12 - 1-inch piece fresh ginger, grated
13 - 1 green chili, deseeded and finely chopped
14 - 1½ teaspoons ground cumin
15 - 1 teaspoon ground coriander
16 - ½ teaspoon ground turmeric
17 - 1 teaspoon garam masala
18 - 1 teaspoon mustard seeds
19 - 1 can (13.5 ounces) coconut milk
20 - 2½ cups vegetable broth
21 - 1 teaspoon salt, or to taste
22 - Juice of ½ lemon
23 - Fresh cilantro, chopped, for garnish

# Directions:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper until evenly coated.
03 - Spread seasoned cauliflower on prepared tray in a single layer. Roast for 25-30 minutes, turning once halfway, until golden brown and crisp at edges.
04 - Heat coconut oil in a large pot over medium heat. Add mustard seeds and let sizzle for 30 seconds.
05 - Add onion and sauté for 4-5 minutes until soft and translucent. Stir in garlic, ginger, and green chili, cooking for 1 minute more.
06 - Add ground cumin, coriander, turmeric, and garam masala. Cook for 1 minute until fragrant.
07 - Add rinsed lentils, coconut milk, vegetable broth, and salt. Bring to boil, then reduce heat and simmer gently for 20-25 minutes, stirring occasionally, until lentils are soft and creamy. Add more broth or water if needed for desired consistency.
08 - Stir in lemon juice and adjust seasoning. Serve in bowls topped with roasted cauliflower and fresh cilantro.

# Expert Tips:

01 -
  • The roasted cauliflower adds this incredible crunch and nutty flavor that you would never expect from ordinary vegetables
  • Its one of those rare dishes that actually tastes better the next day, making it perfect for lazy meal prep
  • Whole spices like mustard seeds popping in hot oil will make your entire kitchen smell like an Indian kitchen in the best possible way
02 -
  • The dhal will continue to thicken as it sits, so err on the side of slightly thinner consistency when cooking
  • Mustard seeds can pop quite vigorously, so keep a splatter guard handy or partially cover the pot initially
  • Lemon juice might seem optional, but it is absolutely essential for balancing the coconut and spices
03 -
  • Rinse your red lentils thoroughly until the water runs clear to remove any dusty starch that can make the dhal unpleasantly thick
  • Let the mustard seeds pop fully before adding the onions, or they will taste bitter instead of nutty
  • Room temperature lentils cook more evenly than cold ones straight from the refrigerator
Go Back