Description
A comforting and flavorful plant-based dahl recipe featuring lentils, chickpeas, and cauliflower, perfect for busy weeknights when you’re unsure what to make. Easy to prepare and highly adaptable.
Ingredients
Scale
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ¼ tsp cayenne pepper (or to taste)
- 1 red chili, deseeded and finely chopped (optional)
- 400g can chopped tomatoes
- 200g red lentils, rinsed
- 500ml vegetable stock
- 200g cauliflower florets
- 400g can chickpeas, drained and rinsed
- 100ml coconut milk (full-fat or light)
- Salt and freshly ground black pepper to taste
- Fresh coriander, chopped, for garnish
- Lemon wedges, for serving
Instructions
- 1. Heat the oil or ghee in a large saucepan or pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes.
- 2. Add the minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, cayenne pepper, and chopped red chili (if using). Cook for another 1-2 minutes, stirring constantly, until fragrant.
- 3. Pour in the chopped tomatoes. Stir well and let them cook for about 5 minutes.
- 4. Add the rinsed red lentils and vegetable stock. Stir everything together and bring to a simmer. Reduce the heat, cover, and cook for 15 minutes, stirring occasionally.
- 5. Stir in the cauliflower florets and the drained and rinsed chickpeas. Continue to simmer, covered, for another 10-15 minutes, or until the cauliflower is tender and the lentils are fully cooked.
- 6. Pour in the coconut milk and stir to combine. Cook for a further 2-3 minutes to heat through.
- 7. Season generously with salt and freshly ground black pepper to taste.
- 8. Serve hot, garnished with fresh coriander and with lemon wedges on the side.
Notes
Store cooled dahl in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Can be frozen for up to 2-3 months; thaw and reheat thoroughly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400 per serving (depending on coconut milk and oil used)
- Sugar: Approx. 8g
- Sodium: Varies based on stock and added salt
- Fat: Approx. 12g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 15g
- Protein: Approx. 15g