Dhal with Cumin-Roasted Cauliflower (Printable)

Creamy spiced lentils topped with crispy roasted cauliflower florets

# What You'll Need:

→ Cauliflower

01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1½ teaspoons whole cumin seeds
04 - ½ teaspoon ground turmeric
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - Freshly ground black pepper to taste

→ Dhal

08 - 1½ cups red lentils, rinsed
09 - 1 tablespoon coconut oil or vegetable oil
10 - 1 medium onion, finely chopped
11 - 3 cloves garlic, minced
12 - 1 inch piece fresh ginger, grated
13 - 1 green chili, deseeded and finely chopped (optional)
14 - 1½ teaspoons ground cumin
15 - 1 teaspoon ground coriander
16 - ½ teaspoon ground turmeric
17 - 1 teaspoon garam masala
18 - 1 teaspoon mustard seeds
19 - 1 can (14 fluid ounces) coconut milk
20 - 2½ cups vegetable broth
21 - 1 teaspoon salt, or to taste
22 - Juice of ½ lemon
23 - Fresh cilantro, chopped, for garnish

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper. In a large bowl, toss cauliflower florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper until evenly coated. Spread on prepared tray in a single layer.
02 - Roast for 25 to 30 minutes, turning once halfway through, until golden brown and crisp at the edges.
03 - Meanwhile, in a large pot, heat coconut oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds.
04 - Add onion and sauté for 4 to 5 minutes until soft and translucent. Stir in garlic, ginger, and green chili, cooking for 1 minute more.
05 - Add ground cumin, coriander, turmeric, and garam masala. Cook for 1 minute until fragrant.
06 - Add rinsed lentils, coconut milk, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer gently for 20 to 25 minutes, stirring occasionally, until lentils are soft and creamy. Add more broth or water if needed for desired consistency.
07 - Stir in lemon juice and check seasoning, adjusting salt and spices as needed.
08 - Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.

# Expert Advice:

01 -
  • The dhal gets silky and almost buttery without any dairy, thanks to coconut milk doing the heavy lifting.
  • Roasted cauliflower adds a satisfying crunch that makes every spoonful interesting instead of monotonous.
  • This meal costs a fraction of takeout and tastes like you've been cooking Indian food your whole life.
02 -
  • Don't skip rinsing the lentils—I learned this the hard way when my first batch turned cloudy and gritty instead of silky.
  • If your dhal gets too thick, add more broth or water a splash at a time rather than all at once; it's easier to thin than to thicken.
  • The cauliflower must be roasted until the edges are truly golden and crispy, or it stays soft and watery no matter how long you leave it in the oven.
03 -
  • Keep a small bowl of extra lemon juice nearby while you cook—you might find you want more than the recipe calls for, and that brightness is what keeps this from ever tasting one-note.
  • If you love heat, don't deseed the green chili; leave the seeds in and your dhal will have a beautiful warm kick that builds with each spoonful.
  • Stir the dhal occasionally while it simmers rather than constantly; this prevents sticking while still allowing the lentils to break down properly.
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