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.
I first discovered the beauty of combining red cabbage and cauliflower in a dhal during a chilly week. This recipe quickly became a comfort staple—each spoonful reminds me of sharing nourishing meals with friends on rainy evenings.
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Ingredients
- Cauliflower: 1 small head, cut into florets
- Red cabbage: 1/2 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: 1 1/2 tsp
- Ground coriander: 1 1/2 tsp
- Turmeric: 1 tsp
- Garam masala: 1 tsp
- Chili flakes: 1/2 tsp (optional)
- Salt and black pepper: to taste
- Fresh cilantro leaves: chopped, for garnish
- Lemon or lime wedges: for serving
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Instructions
- Prepare aromatics:
- Heat a large pot over medium heat. Add a splash of oil and sauté onion for 3 to 4 minutes until softened.
- Add garlic and ginger:
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Toast spices:
- Mix in cumin, coriander, turmeric, and chili flakes. Toast for 30 seconds.
- Add tomato:
- Add chopped tomato and cook for 2 minutes until softened.
- Simmer lentils and liquids:
- Stir in red lentils, coconut milk, and vegetable stock. Bring to a gentle simmer.
- Add cauliflower:
- Add cauliflower florets, cover, and simmer for 10 minutes.
- Add cabbage and cook:
- Stir in red cabbage and simmer uncovered for 15 to 20 minutes until lentils and vegetables are tender.
- Finish seasoning:
- Stir in garam masala, salt, and pepper. Simmer 2 more minutes.
- Garnish and serve:
- Serve hot, topped with cilantro and a squeeze of lemon or lime.
Save My family looks forward to dhal night. We always gather in the kitchen, laughing and passing around bowls brimming with color and warmth.
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Required Tools
Large pot or Dutch oven, chopping board, knife, wooden spoon
Allergen Information
Contains coconut. Gluten-free. Always double-check coconut milk and stock labels for potential allergens or additives if you are sensitive.
Nutritional Information
Per serving: Calories ~320, Total Fat 15 g, Carbohydrates 36 g, Protein 11 g
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This dhal brings comfort with each bite. Serve with rice, naan, or quinoa for a complete cozy meal.
Recipe FAQs
- → Can I substitute red cabbage with green cabbage?
Yes, green cabbage can replace red cabbage without significantly changing the flavor, though the color will be lighter.
- → What is the best way to achieve a creamy texture?
Using full-fat coconut milk and simmering gently helps create a naturally creamy sauce.
- → How can I make the dish spicier?
Increase the chili flakes or add a fresh green chili during the initial sautéing of onions and spices.
- → What sides complement this dish well?
Steamed rice, naan bread, or quinoa pair nicely by soaking up the flavorful sauce.
- → Is it possible to add extra richness?
A knob of vegan butter stirred in at the end enhances richness and smoothness.
