A traditional Nepali-inspired dish, with a coconut twist that's topped off with spicy, tender cauliflower. This super simple one-pot dal is guaranteed to satisfy your belly. Serve this dish with rice of your choice or on its own, as a meal — it's so filling!
One-Pot Coconut Dal With Spiced Cauliflower [Vegan, Gluten-Free]
For the Coconut Dal:
- 2 cups chana dal (yellow split peas)
- 1 13.5-ounce can full-fat coconut milk
- 3-4 cups water
- 2 onions, diced roughly
- 1 red chili, diced
- 2 tablespoons coconut oil
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons cumin
- 1 teaspoon black mustard seeds
- 1/2 teaspoon asafoetida
- 1/2 teaspoon ground cardamom seeds
- 1-inch piece fresh ginger
- 3 garlic cloves
For the Spiced Cauliflower:
- 1/2 a large cauliflower
- 1/4 cup chickpea flour
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1/2 teaspoon ground fenugreek seeds
- 1/2 teaspoon chili powder
- 1 teaspoon salt and pepper
- 1/2 cup water
- Preheat your oven at 400°F and line a baking tray with greaseproof/parchment paper.
- To start your dal, heat a large, heavy bottom pan and add our coconut oil. Once heated, add the onion and chill, frying until the onion is translucent. Now add your spices: cumin, turmeric, mustard seeds, asafoetida, cardamom, ginger, and garlic. Stir continuously for about 1 minute — it should be very fragrant.
- Add your chana dal, coconut milk, and 3 cups of water. Stir together and let come to a boil.
- Once boiling, reduce to a simmer. Stir occasionally and add another cup of water when water has nearly been absorbed. You may need to use more water to loosen the dal. Let cook for about 45 minutes to 1 hour, or until your lentils are soft and cooked through. Season with salt and pepper to taste.
- You can keep the dal chunky, or you can use a hand blender to blend slightly, for a half and half chunky/smooth texture.
- While your dal is cooking, Mix all of the other ingredients together in a bowl. Set aside to thicken slightly.
- Break your cauliflower into small florets. One by one, dip each floret into the mixture and smother with the mixture fully and place onto the lined baking paper. Repeat. Place in the oven for 25-30 minutes.
- Serve the dal with rice or on its own and top with the spiced cauliflower and a sprinkle of coriander.