Save Dhal with Cumin-Roasted Cauliflower is a hearty, aromatic dish that brings the vibrant flavors of Indian cuisine to your dinner table. This satisfying vegetarian meal combines the creamy, comforting texture of red lentils with the delightful crunch of golden, oven-roasted cauliflower florets, all seasoned with a blend of warming spices like turmeric, cumin, and garam masala.
Save This recipe is as nourishing as it is flavorful. By simmering the lentils in a mixture of vegetable broth and coconut milk, you achieve a thick, dhal-like consistency that perfectly complements the spiced vegetables. The addition of fresh ginger, garlic, and a hint of lemon juice brightens the overall flavor profile, ensuring every bite is balanced and delicious.
Ingredients
- Cauliflower: 1 medium head cauliflower (cut into bite-sized florets), 2 tbsp olive oil, 1½ tsp whole cumin seeds, ½ tsp ground turmeric, ½ tsp smoked paprika, ½ tsp salt, freshly ground black pepper.
- Dhal: 1½ cups (300 g) red lentils (rinsed), 1 tbsp coconut oil or vegetable oil, 1 medium onion (finely chopped), 3 cloves garlic (minced), 1-inch (2.5 cm) piece fresh ginger (grated), 1 green chili (deseeded and finely chopped), 1½ tsp ground cumin, 1 tsp ground coriander, ½ tsp ground turmeric, 1 tsp garam masala, 1 tsp mustard seeds, 1 can (400 ml) coconut milk, 2½ cups (600 ml) vegetable broth, 1 tsp salt, juice of ½ lemon, fresh cilantro (chopped).
Instructions
- 1. Oven Preparation
- Preheat your oven to 220°C (425°F). Line a large baking tray with parchment paper.
- 2. Season Cauliflower
- In a large bowl, toss the cauliflower florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper until evenly coated.
- 3. Roast
- Spread the florets on the prepared tray in a single layer. Roast for 25–30 minutes, turning once halfway, until golden brown and crisp at the edges.
- 4. Start the Dhal
- In a large pot, heat coconut oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds.
- 5. Aromatics
- Add the finely chopped onion and sauté for 4–5 minutes until soft. Stir in garlic, ginger, and green chili, cooking for 1 minute more.
- 6. Spice Blend
- Add ground cumin, coriander, turmeric, and garam masala. Cook for 1 minute until fragrant.
- 7. Simmer Lentils
- Add rinsed lentils, coconut milk, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer gently for 20–25 minutes, stirring occasionally, until the lentils are soft and creamy. Add more broth if needed for your desired consistency.
- 8. Final Seasoning
- Stir in the lemon juice and check the seasoning.
- 9. Serve
- Serve the dhal in bowls, topped with the cumin-roasted cauliflower and a sprinkle of fresh cilantro.
Zusatztipps für die Zubereitung
To ensure the best results, use a heavy-bottomed pot to prevent the lentils from sticking as they soften. It is also important to rinse the red lentils thoroughly under cold water until the water runs clear to remove excess starch. When roasting the cauliflower, do not overcrowd the tray; space allows the edges to become golden and crispy.
Varianten und Anpassungen
For a milder version, omit the green chili or ensure all seeds are removed before chopping. If you prefer a lighter dish, you can substitute the full-fat coconut milk with light coconut milk. For those who enjoy extra spice, feel free to increase the amount of smoked paprika or add a pinch of cayenne pepper to the cauliflower seasoning.
Serviervorschläge
This dhal is incredibly satisfying on its own, but it pairs beautifully with basmati rice or warm naan bread. For added texture and a boost of healthy fats, garnish the finished bowls with a handful of toasted cashews or pumpkin seeds. A side of mango chutney or a dollop of dairy-free yogurt also complements the spices perfectly.
Save With a preparation and cooking time of just one hour, this Dhal with Cumin-Roasted Cauliflower is a practical yet impressive meal for any night of the week. Enjoy the nourishing benefits of plant-based protein and the deep, aromatic profile of traditional Indian spices in every bowl.
Recipe Questions & Answers
- → Can I make this ahead?
Yes, the dhal keeps well for 3-4 days refrigerated. Reheat gently with a splash of water or broth. Roast fresh cauliflower before serving to maintain its crisp texture.
- → What lentils work best?
Red lentils are ideal for their quick cooking time and naturally creamy texture when simmered. They break down beautifully, creating a thick, comforting base perfect for soaking up spices.
- → How do I get crispy cauliflower?
Spread florets in a single layer without overcrowding the baking sheet. Roast at high heat (220°C/425°F) and flip halfway through for even browning and caramelized edges.
- → Can I freeze this dish?
The lentil portion freezes excellently for up to 3 months. Thaw overnight in the refrigerator and reheat slowly. I recommend roasting fresh cauliflower when serving rather than freezing it.
- → What should I serve with this?
Fluffy basmati rice, warm naan bread, or roti are classic accompaniments. A simple cucumber raita or pickle on the side adds refreshing contrast to the rich, spiced flavors.
- → Is this suitable for meal prep?
Absolutely. The flavors deepen and develop over time, making it even more delicious the next day. Portion into containers and store the roasted cauliflower separately to preserve its texture.