Dal is a staple of the Indian diet, made from the variety of lentils and beans that form so many dishes in the country’s cuisine. This variation is very Americanized, but introduces Indian food to those who may be unfamiliar with it. The dish can be topped with some additional spices (cumin, coriander, etc.) sizzled in oil and poured over the top when served.

In India Interlude, Josh tried to introduce Diane to “real” Indian food, rather than what was served to the Americans in the university’s cafeteria. As Josh explained, this one recipe can be expanded or altered using eggplant and/or potatoes instead of those vegetables used here.

The ingredient list is a little long, but they all mostly get thrown into one pot. This recipe can be made even easier by skipping the roasting step, using another cup of water rather than the coconut milk, and skipping the lemon juice. Feel free to use whatever greens you have on hand, and even substitute for the other vegetables, if the mood strikes you.

Cauliflower Lentil Dal

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Course Main Course
Cuisine Indian
Servings 5 Servings

Equipment

  • 1 Pot

Ingredients
  

  • 1 cup cauliflower florets chopped
  • 1 cup carrots chopped
  • 1 tbspn coconut oil or olive oil
  • 1 small onion chopped
  • 4 garlic cloves chopped
  • ½ tsp ground turmeric
  • 1 tsp ground cayenne
  • ½ tsp curry powder
  • 1½ cups dried red lentils
  • 5 cups water
  • 1 cup light coconut milk
  • 1 cup tomato, fresh or canned chopped
  • 1½ tsp salt
  • 2 cups spinach chopped
  • 1 tsp lemon juice

Instructions
 

  • Roast the cauliflower and carrots with a hint of olive oil (450℉ for 30 minutes).
  • Heat the oil in a large pot over medium-high heat. Add onion and cook 4 minutes until golden, stirring occasionally.
  • Add in the garlic, turmeric, cayenne, and curry powder; stir.
  • Add lentils and water. Bring to a boil, cover, reduce heat and simmer for 10 minutes.
  • Add cauliflower, carrots, and tomato, and cook for an additional 30 minutes or until lentils and vegetables are tender.
  • Stir in salt, coconut milk, and spinach, and cook two minutes until the spinach is wilted but still bright green.
  • Stir in lemon juice. Serve with Indian bread (papadums pictured) or with rice.
Keyword Vegan