Save The first time I made dhal was during a particularly gray winter when my radiator was barely keeping up with the drafts. Something about those warming spices bubbling away on the stove made the entire apartment feel cozier, like the pot was generating its own heat beyond just the burner. I've since learned that this dish has that effect on people, it settles into a room and everyone relaxes a little.
My roommate walked in while the mustard seeds were popping in the hot oil and asked if I was okay because the kitchen sounded enthusiastic. We ate this standing up at the counter, steam fogging up the windows, both of us going back for seconds without saying much. That's when I knew this recipe would be a regular player.
Ingredients
- 1 medium head cauliflower: Cutting into evenly sized florets means they all roast up golden at the same pace, no sad undercooked pieces
- 2 tbsp olive oil: Toss the cauliflower really thoroughly so every piece gets coated
- 1½ tsp whole cumin seeds: These toast while roasting and become these tiny flavor bombs
- ½ tsp ground turmeric: Gives the cauliflower that gorgeous golden hue
- ½ tsp smoked paprika: Adds this subtle smoky depth that makes people ask what's different
- ½ tsp salt: Season generously because cauliflower needs salt to shine
- Freshly ground black pepper: A few good grinds right before roasting
- 1½ cups red lentils: Red lentils break down beautifully into creaminess without any soaking
- 1 tbsp coconut oil: Adds this lovely subtle sweetness to the base
- 1 medium onion: Finely chopped so it melts into the dhal
- 3 cloves garlic: Minced fresh, nothing from a jar
- 1-inch fresh ginger: Grated right into the pot, peel and all
- 1 green chili: Optional, but I love the gentle warmth it tucks into the background
- 1½ tsp ground cumin: Earthy and essential
- 1 tsp ground coriander: Brightens up the heavier spices
- ½ tsp ground turmeric: That classic dhal color
- 1 tsp garam masala: The finishing spice blend that ties everything together
- 1 tsp mustard seeds: Listen for them to pop in the hot oil, that's when you know they're ready
- 1 can coconut milk: Full fat makes it luxuriously creamy
- 2½ cups vegetable broth: Homemade is great but store bought works perfectly fine
- 1 tsp salt: Start here and adjust to your taste
- Juice of ½ lemon: This brightens everything at the end, don't skip it
- Fresh cilantro: A generous handful chopped for that fresh green finish
Instructions
- Get the oven going:
- Preheat to 220°C and line a baking tray with parchment paper, trust me you'll thank yourself during cleanup
- Prep the cauliflower:
- In a large bowl, toss the florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper until every piece is wearing its spice coat evenly
- Roast until golden:
- Spread on the tray in one layer and roast for 25 to 30 minutes, turning halfway, until the edges are crisped and golden brown
- Start the base:
- Heat coconut oil in a large pot over medium heat, add mustard seeds and let them sizzle and pop for about 30 seconds
- Build the foundation:
- Add onion and sauté for 4 to 5 minutes until soft, then stir in garlic, ginger, and chili for another minute
- Wake up the spices:
- Add ground cumin, coriander, turmeric, and garam masala, cooking for just 1 minute until fragrant
- Simmer into creaminess:
- Add lentils, coconut milk, broth, and salt, bring to a boil, then reduce heat and simmer gently for 20 to 25 minutes until the lentils are soft and creamy
- Finish with brightness:
- Stir in lemon juice and check if it needs more salt
- Bring it all together:
- Serve the dhal in bowls topped with those roasted cauliflower florets and a generous sprinkle of fresh cilantro
Save This has become my go-to when friends need feeding but I don't want to be stuck in the kitchen. Everyone gets comfortable, the pot stays warm on the stove for seconds, and somehow the conversation always gets a little deeper around this meal.
Make It Your Own
I've played around with this base so many times. Sometimes I'll add a can of diced tomatoes with the lentils for a tangier version. Other times I'll throw in a handful of spinach right at the end just to wilt it. The roasted cauliflower is non negotiable though, it's what makes this particular version sing.
Serving Ideas
Basmati rice is classic for a reason, the fluffy grains soak up that spiced coconut broth perfectly. Warm naan for scooping is pretty much essential in my house. This also keeps beautifully in the fridge for days, maybe better, the flavors have more time to become friends.
Make Ahead Tips
The dhal portion can be made up to three days ahead and actually improves with time. Roast the cauliflower fresh though, it loses that magic texture once refrigerated and reheated. Keep the cilantro and lemon juice separate until you're ready to serve.
- Toast some cashews or pumpkin seeds for extra crunch on top
- A dollop of coconut yogurt adds a cool contrast
- Extra green chili never hurt anyone who likes heat
Save There's something about a pot of dhal simmering away that feels like a hug in a bowl. Simple, nourishing, and always exactly what you need it to be.
Recipe Guide
- → Can I make this dhal ahead of time?
Yes, this dhal actually improves after a day or two in the refrigerator as the flavors meld together. Store the roasted cauliflower separately and reheat both gently before serving. The lentils will absorb more liquid, so you may need to add a splash of broth or water when reheating.
- → What type of lentils work best?
Red lentils (also called masoor dal) are ideal here because they cook down to a creamy, soft texture relatively quickly. Brown or green lentils would hold their shape better but wouldn't create that authentic dhal consistency. Avoid French green lentils as they take much longer to cook.
- → Can I substitute the coconut milk?
You can use light coconut milk for a lighter version, or replace with vegetable broth for a completely coconut-free version, though the final dhal will be less rich and creamy. Cashew cream or almond milk can also work, though the flavor profile will change slightly.
- → How do I store leftovers?
Keep the dhal and roasted cauliflower in separate airtight containers in the refrigerator for up to 4 days. The dhal also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little liquid if needed.
- → What can I serve with this dhal?
Basmati rice is the classic accompaniment, but warm naan, roti, or other flatbreads work beautifully for soaking up the creamy sauce. You could also serve over quinoa for extra protein, or with a simple cucumber raita and pickled onions for a complete Indian-inspired spread.
- → Can I make this spicy?
Absolutely! Add more green chili with the seeds intact, or include some chopped fresh jalapeño. You can also add a pinch of cayenne pepper or red pepper flakes when cooking the spices. Garam masala varies in heat by brand, so taste as you go.