Save A vibrant, nourishing dhal featuring tender cauliflower and red cabbage simmered in a creamy coconut sauce, spiced with warming Indian flavors. Perfect for a cozy vegetarian meal.
I first cooked this dhal for a weeknight dinner when I wanted something hearty yet bright. The bold colors and spice made it an instant favorite at home.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Cauliflower: 1 small head, cut into florets
- Red cabbage: ½ medium, thinly sliced (about 300 g)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, grated
- Tomato: 1 medium, chopped
- Red lentils: 200 g (1 cup), rinsed
- Coconut milk: 400 ml (1 can)
- Vegetable stock or water: 500 ml (2 cups)
- Ground cumin: 1½ tsp
- Ground coriander: 1½ tsp
- Turmeric: 1 tsp
- Garam masala: 1 tsp
- Chili flakes: ½ tsp (optional)
- Salt and black pepper: To taste
- Fresh cilantro leaves: Chopped, for garnish
- Lemon or lime wedges: For serving
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Sauté Aromatics:
- Heat a large pot over medium heat. Add a splash of oil, then sauté the onion for 3 to 4 minutes until softened.
- Add Garlic & Ginger:
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Toast Spices:
- Stir in the cumin, coriander, turmeric, and chili flakes. Toast for 30 seconds.
- Add Tomato:
- Add the chopped tomato and cook for 2 minutes until softened.
- Add Lentils & Liquids:
- Stir in the red lentils, coconut milk, and vegetable stock. Bring to a gentle simmer.
- Add Cauliflower:
- Add the cauliflower florets. Cover and simmer for 10 minutes.
- Add Cabbage:
- Add the sliced red cabbage, stir, and simmer uncovered for another 15 to 20 minutes until the lentils and vegetables are tender.
- Finish Seasoning:
- Stir in the garam masala, salt, and pepper to taste. Simmer 2 more minutes.
- Serve:
- Serve hot, topped with cilantro and a squeeze of lemon or lime.
Save This dhal has become a weekend staple: we love gathering around the table, sharing spoonfuls straight from the steaming pot. Even picky eaters ask for seconds.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Large pot or Dutch oven, chopping board, knife, wooden spoon.
Allergen Information
Contains coconut (tree nut risk). Gluten-free. Always check labels if you have sensitivities.
Nutritional Information (per serving)
Calories: ~320 Protein: 11 g Total Fat: 15 g Carbohydrates: 36 g
Save 
This vibrant dhal is perfect for weeknight comfort or special gatherings. Enjoy every nourishing spoonful with your favorite sides.
Common Questions
- → Can I substitute green cabbage for red cabbage?
Yes, green cabbage works well as a substitute, offering a milder flavor and similar texture.
- → How do I adjust the spice level?
Increase chili flakes or add a fresh green chili during sautéing to boost the heat according to your taste.
- → What side dishes complement this dish best?
Steamed rice, naan bread, or quinoa are excellent accompaniments that soak up the creamy sauce nicely.
- → Can I use water instead of vegetable stock?
Yes, water can be used, though vegetable stock adds extra depth and richness to the flavor.
- → Is this suitable for a vegan diet?
Yes, this dish is entirely plant-based and can be enhanced with vegan butter for added richness.
