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 made this dhal when searching for a comforting weeknight meal that would use up leftover cauliflower and cabbage. The coconut milk makes it so creamy and satisfying.
Ingredients
- Cauliflower: 1 small head, cut into florets
- Red cabbage: ½ medium (about 300 g), thinly sliced
- 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 (optional): ½ tsp
- 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 onion for 3–4 minutes until softened.
- Add garlic and ginger:
- Add garlic and ginger, cook for 1 minute until fragrant.
- Toast spices:
- Stir in cumin, coriander, turmeric, and chili flakes. Toast for 30 seconds.
- Add tomato:
- Add chopped tomato and cook for 2 minutes until softened.
- Add 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:
- Add sliced red cabbage, stir, and simmer uncovered for 15–20 minutes until lentils and vegetables are tender.
- Finish seasoning:
- 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 My family loves this served with warm naan and a side of fragrant rice. Even skeptical eaters go back for seconds!
Required Tools
Large pot or Dutch oven, chopping board, knife, and wooden spoon are all you need to make this comforting meal.
Allergen Information
Contains coconut. Always confirm ingredient labels if you have sensitivities.
Nutritional Information
Each serving has about 320 calories, 15 g total fat, 36 g carbohydrates, and 11 g protein.
Save This dhal is bright, creamy, and so easy. Enjoy leftovers for lunch, as it gets even tastier the next day.
Recipe Questions & Answers
- → What spices are used to flavor this dish?
This dish features ground cumin, coriander, turmeric, garam masala, and optional chili flakes to create a warm, fragrant base.
- → Can I substitute other vegetables for cauliflower or cabbage?
Yes, green cabbage can replace red cabbage, and other firm vegetables like broccoli may work well instead of cauliflower.
- → How do I ensure the lentils cook evenly?
Simmer the lentils gently with the coconut milk and stock, stirring occasionally until tender and well combined with the vegetables.
- → What are good serving suggestions with this dish?
Serve with steamed rice, naan bread, or quinoa for a complete and satisfying meal.
- → Can this dish be made spicier?
Yes, increase chili flakes or add fresh green chili when sautéing the onions to boost the heat level.