Dhal with Cumin-Roasted Cauliflower (Printable)

Creamy spiced lentils served with golden roasted cauliflower florets

# What you need:

→ Cumin-Roasted 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

→ Red Lentil Dhal

08 - 1½ cups red lentils, rinsed thoroughly
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
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 (13.5 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper and set aside.
02 - In a large bowl, combine cauliflower florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and black pepper. Toss thoroughly until florets are evenly coated with spices.
03 - Arrange seasoned cauliflower in a single layer on prepared baking tray. Roast for 25-30 minutes, turning florets once halfway through cooking, until golden brown with crisp edges.
04 - While cauliflower roasts, heat coconut oil in a large pot over medium heat. Add mustard seeds and cook for 30 seconds until they begin to sizzle and pop.
05 - Add chopped onion to the pot and sauté for 4-5 minutes until soft and translucent. Stir in minced garlic, grated ginger, and green chili, cooking for 1 minute until fragrant.
06 - Add ground cumin, coriander, turmeric, and garam masala to the pot. Cook for 1 minute, stirring constantly, until spices become aromatic.
07 - Pour in rinsed lentils, coconut milk, vegetable broth, and salt. Bring mixture to a boil, then reduce heat to low and simmer gently for 20-25 minutes, stirring occasionally. Lentils should become soft and creamy. Add additional broth or water if needed for desired consistency.
08 - Remove dhal from heat. Stir in fresh lemon juice and adjust salt seasoning to taste.
09 - Ladle warm dhal into serving bowls. Top generously with roasted cauliflower florets and sprinkle with fresh chopped cilantro. Serve immediately.

# Expert Advice:

01 -
  • The roasted cauliflower adds incredible crispy texture that perfectly complements the creamy lentils
  • One pot creates the most aromatic, warming base that fills your entire kitchen with incredible spices
  • Its one of those rare meals that tastes even better the next day, making it perfect for meal prep
02 -
  • Rinse red lentils thoroughly until water runs clear, or your dhal will have an unpleasant bitter aftertaste
  • The dhal continues thickening as it sits, so always make it slightly thinner than you think you want
  • Mustard seeds need hot oil to pop properly, but keep a lid handy because they can jump right out of the pot
03 -
  • Use a light hand when rinsing lentils, as red lentils are delicate and can break apart if handled roughly
  • Toast your spices in a dry pan before adding oil for an even deeper, more complex flavor profile
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