Pin The first time I made dhal, I stood over the pot for forty five minutes, stirring and worrying it wouldnt thicken enough. My grandmother had sent me her recipe written on the back of an old electricity bill, with measurements like a handful of this and a pinch of that. The kitchen filled with the most incredible smell of toasted spices and coconut, and when I finally took that first spoonful, I understood why this dish has comforted generations.
Last winter, my friend Maya came over unexpectedly during a snowstorm. I had red lentils and a cauliflower head that needed using, so we cooked this dhal together while watching fat flakes accumulate outside my window. We stood at the counter, chopping onions and laughing, our fingers stained with turmeric. That night, eating from mismatched bowls with snow still falling, this simple meal felt like the most luxurious dinner in the world.
Ingredients
- Red lentils: These cook down into the creamiest dhal without any soaking required
- Coconut milk: Use full fat for the richest texture, though light works if you prefer
- Mustard seeds: Listen for them to pop and sizzle, that is when you know they are ready
- Fresh ginger: Grate it directly into the pot for the brightest flavor
- Cauliflower: Cut into generous florets, they will shrink slightly as they roast
- Whole cumin seeds: Toasting them on the cauliflower creates these tiny crunchy bursts of flavor
- Garam masala: Add this near the end so its warm aromatic notes stay vibrant
Instructions
- Get the cauliflower going first:
- Preheat your oven to 220°C and line a baking sheet while you cut the cauliflower into bite sized pieces. In a large bowl, toss the florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper until every piece is evenly coated. Spread them out on your prepared tray, giving them room to breathe and get crispy.
- Roast until golden:
- Slide the tray into the hot oven and let the cauliflower roast for 25 to 30 minutes. Flip them halfway through so both sides get beautifully bronzed and crisp at the edges. The smell that will fill your kitchen is absolutely incredible.
- Start your dhal base:
- While the cauliflower roasts, heat coconut oil in a large pot over medium heat. Toss in the mustard seeds and wait for them to pop and dance around, about 30 seconds, then add your chopped onion. Let it soften and turn translucent, about 4 or 5 minutes, before stirring in the garlic, ginger, and green chili.
- Bloom your spices:
- Add the ground cumin, coriander, turmeric, and garam masala to the pot, stirring constantly for just 1 minute. The spices will become fragrant and toast slightly in the hot oil, which deepens their flavor and takes the raw edge off.
- Simmer the lentils:
- Pour in the rinsed lentils, coconut milk, vegetable broth, and salt. Bring everything to a bubble, then lower the heat and let it simmer gently for 20 to 25 minutes. Stir occasionally and add more broth or water if it gets too thick, the lentils should be completely soft and the dhal creamy.
- Finish and serve:
- Stir in the lemon juice and taste for seasoning, adding more salt if needed. Ladle the dhal into bowls and arrange those golden roasted cauliflower pieces on top. Scatter fresh cilantro over everything and serve while still steaming hot.
Pin My sister in law is Indian and grew up eating dhal almost daily. The first time she tasted this version, she took a thoughtful bite and said the cauliflower was a brilliant addition, giving each spoonful something to chew on. Now whenever I make it for family gatherings, someone always asks for the recipe, and I happily share it, just like it was shared with me.
Making It Your Own
I have played around with this recipe so many times over the years. Sometimes I add spinach or chopped tomatoes during the last few minutes of simmering. Other times I toss toasted cashews or pumpkin seeds on top for extra crunch. The basic dhal remains the same comforting bowl I fell in love with, but it is endlessly forgiving to whatever you have on hand.
Serving Suggestions
While this dhal is substantial enough to stand alone as a meal, it becomes even more special with a few accompaniments. Warm naan bread for scooping, fluffy basmati rice, or even a simple cucumber raita to cool things down. I love setting everything out on the table and letting people build their own perfect bowls.
Storage and Reheating
This dhal keeps beautifully in the refrigerator for up to four days, and honestly, the flavors meld and improve after a night in the fridge. The lentils will absorb more liquid as they sit, so add a splash of water or broth when reheating. The roasted cauliflower is best eaten fresh, but you can reheat it in a hot oven to recrisp it if needed.
- Freeze individual portions for quick weeknight lunches
- The dhal base works wonderfully as a sauce for baked vegetables
- Make a double batch and share some with a friend who needs comfort
Pin There is something profoundly nourishing about a bowl of dhal, the kind of comfort that stays with you long after the last bite. I hope this recipe finds its way into your regular rotation, bringing warmth to your kitchen in the same way it has to mine.
Recipe Q&A
- → Can I use other types of lentils?
Red lentils work best for their quick cooking time and naturally creamy texture. Yellow lentils or split peas are suitable alternatives, though cooking times may vary slightly. Avoid brown or green lentils as they hold their shape and won't achieve the desired consistency.
- → How do I store and reheat leftovers?
Keep cooled dhal and roasted cauliflower in separate airtight containers in the refrigerator for up to 4 days. Reheat the dhal gently over medium heat, adding a splash of water or broth to restore creaminess. Warm the cauliflower in a 180°C oven for 10 minutes to regain crispiness before serving.
- → Is this dish freezer-friendly?
The dhal portion freezes beautifully for up to 3 months. Store in freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator before reheating. For best results, roast fresh cauliflower when serving rather than freezing the roasted florets.
- → What can I serve alongside this dhal?
Fluffy basmati rice, warm naan bread, or roti make excellent accompaniments. For a lighter option, serve with quinoa or cauliflower rice. A simple cucumber raita, mango chutney, or pickled onions add refreshing contrast to the rich, spiced flavors.
- → Can I make this dish oil-free?
Reduce or omit the olive oil when roasting cauliflower by tossing with spices and a small amount of vegetable broth. Use water or broth to sauté the aromatics instead of coconut oil. The dish will still be flavorful, though the cauliflower may be less crisp and the dhal slightly less rich.