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Creamy Red Lentil Dahl with Curried Cauliflower

4.8 from 6 votes
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Prep Time 10 min Cook Time 30 min Total Time 40 mins
Servings: 4


Dahl is something I've been fed since I was a child. In fact, I'm pretty sure it was one of the first few foods I was given. It is pretty much a staple in an Indian household. Throughout the week, my mum would make different varieties of Dahl: moong Dahl, split chickpea, red lentil are just some of the few. All of these can be made in 100 different ways, so there was never a dull moment at our dinner tables :). I don't often have red lentils, but when I do I absolutely love them! They feel a little creamier and heartier than other daals and topped with a little yogurt...DAHLICIOUS!



Curried Cauliflower



  1. Preheat oven to 450F

  2. Rinse red lentils till the water is clear and all cloudiness has gone.

  3. Heat the vegan butter into a heavy-bottomed pan. Once warm, add in the cumin seeds & mustard seeds and let them pop and brown. Next, add in the fennel seeds, ginger, curry leaves, and chili. Sauté for a couple of minutes

  4. Add in the green beans, red lentils, water, asafoetida & salt. Cover with lid and leave to cook on medium heat for about 15 minutes

  5. Meanwhile prepare the curried cauliflower by combining all ingredients and tossing the cauliflower till it is evenly coated by the oil and spices. Place the cauliflower on a baking tray evenly, then place in the oven for about 15 minutes till golden brown and soft.

  6. Add turmeric, garam masala, and coconut milk to the Dahl and cover with lid again on medium heat for another 10-15 minutes.  This allows the dahl to become super creamy and thick

  7. When serving, add the curried cauliflower and a little vegan yogurt. You can pair this with either some seriously fluffy naan or some simple basmati rice.

  8. ♡ Take a deep breath, say a little prayer, sprinkle a little love & serve with gratitude.❤️

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