This hearty Gobi Dal is a comforting Indian stew that marries the earthy richness of pink lentils with the mild sweetness of cauliflower. Simmered in a fragrant blend of cumin, coriander, and turmeric, the dish offers a warm, aromatic flavor profile with a gentle kick from chili and black pepper. The addition of coconut and cashews adds a subtle creaminess and depth, while lemon juice brightens the finish. It’s a satisfying, wholesome meal perfect for a cozy weeknight dinner or a vegetarian main course. Serve it hot with steamed rice or warm naan bread to soak up the thick, flavorful sauce.
Gobi Dal – Lentils With Cauliflower
Description
This hearty Gobi Dal is a comforting Indian stew that marries the earthy richness of pink lentils with the mild sweetness of cauliflower. Simmered in a fragrant blend of cumin, coriander, and turmeric, the dish offers a warm, aromatic flavor profile with a gentle kick from chili and black pepper. The addition of coconut and cashews adds a subtle creaminess and depth, while lemon juice brightens the finish. It's a satisfying, wholesome meal perfect for a cozy weeknight dinner or a vegetarian main course. Serve it hot with steamed rice or warm naan bread to soak up the thick, flavorful sauce.Ingredients
Directions
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Wash the Masoor Dal well in cold water and drain thoroughly.
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Heat the ghee or oil in a large saucepan over medium heat.
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Add the finely chopped onions and fry until softened and translucent.
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Stir in the ground chili, black pepper, cumin, coriander, and turmeric.
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Cook the spices for 30 seconds, stirring constantly to release their aromas.
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Add the washed lentils to the pan and stir well to coat them with the spice mixture.
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Squeeze in the juice of half a lemon.
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Cut the cauliflower into small florets and add them to the pan.
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Pour in the chicken broth (or vegetable broth) and add the desiccated coconut.
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Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
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Mix the flour with a small amount of the cooking liquid to form a smooth paste.
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Stir the flour paste back into the saucepan to thicken the dal.
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Add the salt and raw cashew nuts.
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Cook for an additional 5-10 minutes until the lentils are tender and the sauce has thickened.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320.7kcal
- % Daily Value *
- Total Fat 31.2g48%
- Saturated Fat 4.7g24%
- Cholesterol 1.0mg1%
- Sodium 12.3mg1%
- Total Carbohydrate 11.0g4%
- Dietary Fiber 3.6g15%
- Sugars 2.8g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve this dish hot with plain boiled rice or warm naan bread for a complete meal.
For a vegan version, use vegetable broth instead of chicken broth and oil instead of ghee.
Adjust the amount of ground chili and black pepper to suit your preference for heat.
Cashews can be substituted with peanuts or omitted if preferred, though they add a nice creamy texture.
If the dal becomes too thick during cooking, add a little more broth or water to reach your desired consistency.
