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.
When I first made this dhal, I was amazed by how the sweetness of cauliflower and red cabbage blended perfectly with fragrant Indian spices. It quickly became a go-to comfort dish in my kitchen, especially on chilly evenings.
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 garnish
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 until fragrant.
- Toast spices:
- Stir in the cumin, coriander, turmeric, and chili flakes. Toast for 30 seconds.
- Add tomato:
- Add the chopped tomato and cook for 2 minutes until softened.
- Add lentils and liquid:
- Stir in the red lentils, coconut milk, and vegetable stock. Bring to a gentle simmer.
- Add cauliflower:
- Add the cauliflower florets. Cover and simmer for 10 minutes.
- Add cabbage:
- Add the sliced red cabbage, stir, and simmer uncovered for 15–20 minutes until the lentils and vegetables are tender.
- Season and finish:
- Stir in the garam masala, salt, and pepper to taste. Simmer 2 more minutes.
- Garnish and serve:
- Serve hot, topped with cilantro and a squeeze of lemon or lime.
Save Whenever I cook this dhal, my family gathers quickly around the table to enjoy it with warm naan and laughter. It is always a heartening reminder of how simple meals can bring everyone together.
Serving Suggestions
This dhal pairs beautifully with steamed rice, fluffy naan, or even quinoa for a complete and satisfying meal.
Variations
Feel free to use green cabbage instead of red, increase chili flakes or add a fresh green chili for extra heat, or stir in a knob of vegan butter at the end for richness.
Nutrition
Each serving contains approximately 320 calories, 15 g total fat, 36 g carbohydrates, and 11 g protein.
Save This dhal comes together with minimal fuss and maximum flavor. A bowl of this always brings comfort on busy evenings.
Recipe FAQ
- → Can I use green cabbage instead of red cabbage?
Yes, green cabbage works well as a substitute, offering a milder flavor and similar texture.
- → How do I adjust the spice level?
Increase chili flakes or add a fresh green chili when sautéing onions to make it spicier, or omit for a milder taste.
- → What can I serve with this dish?
Steamed rice, naan bread, or quinoa pair beautifully, complementing the creamy textures and warm spices.
- → How do I know when the vegetables are perfectly cooked?
The lentils and vegetables should be tender but not mushy, with the cabbage softened yet retaining slight bite.
- → Can I add extra richness to this dish?
A knob of vegan butter stirred in at the end adds creaminess and enhances depth of flavor.