Home
Premium
Dhal with cumin-roasted cauliflower

A serving of dhal with cumin-roasted cauliflower

Dhal with cumin-roasted cauliflower

Name: Dhal with cumin-roasted cauliflower
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian
Ingredients: 200g red lentils; 1 cauliflower broken into florets, large leaves roughly chopped; 2 tbsp vegetable oil; 2 tsp turmeric; 2 tsp black mustard seeds; 2 tsp cumin seeds; 1 onion finely chopped; 2 garlic cloves grated; 25g ginger most finely chopped, some cut into matchsticks; 1 tsp Kashmiri chilli; 1 tsp ground coriander; 1 tsp tomato purée; 1 x 400g can of chopped tomatoes; small bunch of coriander roughly chopped (save a small handful of whole leaves to serve); 4 tbsp natural yogurt to serve (optional)

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 3.8 out of 5.16 ratingsRate

loading...

Use up the whole cauliflower and roast the leaves too to make this moreish dhal dish. You could swap the cauli for roasted broccoli, if you prefer

Dairy-free

Egg-free

Healthy

Low fat

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Naan bread

A star rating of 4.8 out of 5.407 ratings

Easy pilau rice

A star rating of 4.6 out of 5.94 ratings

Chapatis

A star rating of 4.8 out of 5.81 ratings

Ingredients

Nutrition

Units:

MetricUS

200g red lentils
1 cauliflower

broken into florets, large leaves roughly chopped
2 tbsp vegetable oil
2 tsp turmeric
2 tsp black mustard seeds
2 tsp cumin seeds
1 onion

finely chopped
2 garlic cloves

grated
25g ginger

most finely chopped, some cut into matchsticks
1 tsp Kashmiri chilli
1 tsp ground coriander
1 tsp tomato purée
1 x 400g can of chopped tomatoes
small bunch of coriander

roughly chopped (save a small handful of whole leaves to serve)
4 tbsp natural yogurt

to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal329
fat8g
saturates1g
carbs41g
sugars11g
fibre9g
protein19g

high
salt0.18g

Method

step 1

Boil the kettle, tip the lentils into a large heatproof bowl, and pour over the boiled water. Leave to soak while you roast the cauliflower.
step 2

Heat the oven to 200C/180C fan/gas 4. Spread the cauliflower and its leaves out on a large, lined baking tray. Drizzle over 1 tbsp vegetable oil, then scatter over the turmeric, mustard and cumin seeds and some salt and pepper, and massage in well. Bake for 30 mins. Once the cauliflower is golden and softened, drain the lentils.
step 3

Meanwhile, heat a large saucepan on a medium heat. Pour in the remaining 1 tbsp oil, then scatter in the onion. Cook for 10-12 mins or until softened, add the garlic and finely chopped ginger and cook for a further 2-3 mins.
step 4

Scatter in the chilli and ground coriander, and add the tomato purée, stirring well to prevent burning. Pour in the tomatoes, then 2 canfuls of water. Tip in the lentils, mixing well. Cook for 15-20 mins until the lentils are tender and the sauce has thickened. You may need to add a bit more water as it cooks, depending on the consistency you prefer.
step 5

Stir in the chopped coriander and some salt and pepper, then divide between bowls. Top with a dollop of yogurt, the cauliflower and any mustard and cumin seeds left in the tray, the ginger matchsticks and coriander leaves.

Recipe from Good Food magazine, January 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.8 out of 5.16 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now