Dhal with Cumin-Roasted Cauliflower (Printable Version)

Creamy spiced lentils topped with crispy roasted cauliflower florets seasoned with cumin and turmeric.

# Ingredient List:

→ 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 (13.5 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 Make It:

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 the 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 - In a large pot, heat coconut oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds until fragrant.
04 - Add chopped onion and sauté for 4 to 5 minutes until soft and translucent. Stir in minced garlic, grated 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 additional broth or water as needed to achieve desired consistency.
07 - Stir in lemon juice and adjust seasoning to taste.
08 - Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The cauliflower stays crispy enough to add textural contrast to the silky dhal, making every spoonful interesting.
  • One pot plus one tray means minimal cleanup while impressing anyone at your table.
02 -
  • Underseasoned dhal is tragic—taste frequently and adjust salt and lemon juice at the end; these are your final tuning tools.
  • Rinsing your lentils matters more than you'd think; skipping this step leaves a dusty, starchy film that muddles the whole dish.
03 -
  • Make your dhal a day ahead; the flavors deepen overnight and the texture becomes even more luxurious as everything settles.
  • If your dhal splits or looks grainy, it overheated—stir in a splash of cold coconut milk off heat and let it recover gently; it usually comes back together.
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