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.
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
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.
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
Save 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.