Gobi Dal – Lentils With Cauliflower

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.

Cooking Method: Frying, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 320.7

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

1/2 pound Masoor Dal (Pink Lentils)
1 small Cauliflower
2 md Onions, finely chopped
1/2 cup Ghee or Oil
1 teaspoon Ground Chili
2 teaspoon Freshly Ground Black Pepper
1/2 tablespoon Ground Cumin
1/2 tablespoon Ground Coriander
2 teaspoon Ground Turmeric
1/2 lemon Lemon Juice
2 1/2 cups Chicken Broth (or Vegetable Broth)
2 oz Desiccated Coconut
1/2 tablespoon Flour
1 teaspoon Salt
4 oz Raw Cashew Nuts

Directions

1
Wash the Masoor Dal well in cold water and drain thoroughly.
2
Heat the ghee or oil in a large saucepan over medium heat.
3
Add the finely chopped onions and fry until softened and translucent.
4
Stir in the ground chili, black pepper, cumin, coriander, and turmeric.
5
Cook the spices for 30 seconds, stirring constantly to release their aromas.
6
Add the washed lentils to the pan and stir well to coat them with the spice mixture.
7
Squeeze in the juice of half a lemon.
8
Cut the cauliflower into small florets and add them to the pan.
9
Pour in the chicken broth (or vegetable broth) and add the desiccated coconut.
10
Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
11
Mix the flour with a small amount of the cooking liquid to form a smooth paste.
12
Stir the flour paste back into the saucepan to thicken the dal.
13
Add the salt and raw cashew nuts.
14
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.

Keywords: gobi dal, lentils, cauliflower, indian food, vegetarian stew, masoor dal, spiced lentils, coconut curry, healthy dinner, comfort food, vegan option, plant-based, simmered lentils, spicy cauliflower, easy indian recipe, protein rich, warm spices, curry paste, home cooking

Read it online: https://www.chefs-mate.com/recipe/gobi-dal-lentils-with-cauliflower/

Chefs Mate

Gobi Dal – Lentils With Cauliflower

Nutrition Facts