Cauliflower and Coconut Dhal
A creamy red lentil dhal with tender cauliflower, red cabbage, coconut milk and fragrant Indian spices. The cauliflower is air fried until golden before being combined with the lentils and finished with lime, toasted coconut, coriander and optional fresh chilli.
Equipment
- Bowl, large
- Knife
- Saucepan, Medium
- Wooden spoon
Ingredients
- 1 cauliflower cut into small florets
- 2 tablespoons canola oil
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
- 1 onion finely chopped
- 200 g red cabbage sliced
- 1 thumb-sized piece ginger peeled and grated
- 2 cloves garlic crushed
- ½ teaspoon chilli powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon black mustard seeds
- 1 small handful curry leaves
- 300 g split red lentils
- 1.25 litres reduced-salt vegetable stock heated
- 200 ml light coconut milk
- 1 tablespoon lime juice
- 2 tablespoons coconut flakes toasted
- Coriander leaves chopped, for serving
- Fresh chilli sliced, for serving, optional
Instructions
- Preheat the air fryer to 200°C. Toss the cauliflower with 1 tablespoon canola oil and season with sea salt flakes and freshly ground black pepper. Air fry for 20 to 25 minutes, turning halfway through, until golden and tender.
- Heat the remaining 1 tablespoon canola oil in a medium saucepan over medium heat. Cook the onion and red cabbage for 10 minutes or until soft.
- Add the ginger, garlic, chilli powder, turmeric, garam masala, black mustard seeds and curry leaves. Cook for 2 minutes, stirring, until fragrant.
- Stir in the split red lentils and most of the cooked cauliflower. Add the hot vegetable stock and bring to the boil, then reduce to a simmer. Cook uncovered for 40 minutes or until the lentils are tender.
- Stir through the light coconut milk and lime juice. Season with sea salt flakes and freshly ground black pepper.
- Divide between four bowls and top with the reserved cauliflower, toasted coconut flakes, chopped coriander and fresh chilli, if using.
Notes & Wine Advice
Serving Suggestions
Serve the dhal hot in deep bowls and finish each portion with the reserved golden cauliflower, toasted coconut flakes, chopped coriander and fresh chilli. It is substantial enough to serve as a Main Course, or combine it with Rice for a larger meal.Recipe Notes
Cut the cauliflower into similarly sized florets so they cook evenly in the Airfryer. Keep some of the golden cauliflower aside for serving and stir the remainder through the dhal. Split red lentils soften considerably during cooking and naturally thicken the dhal. If it becomes too thick before the lentils are tender, stir in a little additional hot water or vegetable stock.Variations
Add extra fresh chilli or chilli powder for more heat. For a milder version, leave out the fresh chilli. Spinach can also be stirred through during the final few minutes of cooking for additional Vegetables.Storage Advice
Store leftover dhal in an airtight container in the refrigerator for up to 3 days. Reheat gently until thoroughly hot, adding a splash of water or vegetable stock if necessary. Keep the toasted coconut and fresh coriander separate until serving.Wine Advice
A dry Riesling pairs well with the aromatic spices, ginger, chilli and lime. A fresh Sauvignon Blanc is another good choice, particularly with the coriander, lime and creamy coconut flavours.Nutrition values
Serving: 510 gr | Calories: 445 kcal | Carbohydrates: 65 g | Protein: 22 g | Fat: 12 g | Saturated Fat: 5 g | Sodium: 590 mg | Sugar: 10 g