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 loved how the bright red cabbage melted into the coconut sauce, adding both color and nutrients. It quickly became a family favorite whenever we want something comforting but healthy.
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: ½ tsp (optional)
- Salt and black pepper: to taste
- Fresh cilantro leaves: chopped
- Lemon or lime wedges: for serving
Instructions
- Sauté aromatics:
- Heat a large pot over medium heat. Add a splash of oil, then sauté the onion for 3 to 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.
- Sauté tomato:
- Add the chopped tomato. Cook for 2 minutes until softened.
- Simmer lentils:
- 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 another 15 to 20 minutes until lentils and vegetables are tender.
- Season dhal:
- Stir in garam masala, salt and pepper to taste. Simmer 2 more minutes.
- Serve:
- Serve hot, topped with cilantro and a squeeze of lemon or lime.
Save Sharing this dhal with my family, everyone loved piling their bowls high and adding extra lime on top. Even the kids happily polished off every bite with warm naan on the side.
Serving Suggestions
Serve the dhal with steamed rice, naan, or quinoa. A side of cucumber salad pairs well for freshness.
Ingredient Swaps
Green cabbage can be used instead of red cabbage if preferred. Feel free to increase chili flakes for extra spice or add a fresh green chili.
Nutritional Info
Each serving is approximately 320 calories, with 15 g fat, 36 g carbohydrates, and 11 g protein.
Save Enjoy a comforting dhal packed with colorful veggies and cozy coconut flavor. Store leftovers in the fridge for up to three days.
Recipe Questions
- → Can I substitute green cabbage for red cabbage?
Yes, green cabbage can be used as a substitute to provide a slightly milder flavor and a similar texture.
- → What level of spiciness does this dish have?
The dish has a gentle warmth from spices and optional chili flakes, which can be adjusted to taste for more heat.
- → What grains pair well with this dish?
Steamed rice, naan bread, or quinoa complement the creamy dhal and soak up the sauce nicely.
- → Can I prepare this meal in advance?
Yes, it reheats well and flavors deepen after resting, making it suitable for make-ahead meals.
- → Is it suitable for dietary restrictions?
This dish is vegan, vegetarian, and gluten-free, but check coconut milk and stock labels if allergies are a concern.