Gobi Dal - Lentils with Cauliflower
Submitted by Geminix
Gobi dal with red lentils, cauliflower, coconut, and cashews simmered in cumin, coriander, and turmeric. A thick, warming Indian stew that’s a complete meal with rice.
YIELD
6 servingsPREP
10 minCOOK
35 minREADY
45 minGobi dal brings together two pillars of Indian home cooking: lentils and cauliflower, simmered with a proper spice base of cumin, coriander, turmeric, and chili. The red lentils break down during cooking into a thick, creamy sauce that wraps around the cauliflower florets.
Frying the spices in ghee before adding the lentils is the step that unlocks their full flavor. Raw spices stirred into liquid taste flat by comparison. That 30 seconds of sizzling in hot fat blooms the essential oils and transforms the whole dish.
Desiccated coconut and raw cashews added near the end give the dal richness and texture. The coconut melts into the sauce, thickening it and adding a subtle sweetness, while the cashews stay whole and give each spoonful a satisfying bite.
Chef Tips
- Wash the lentils thoroughly. Red lentils are dusty. Rinse until the water runs clear, or you’ll get a gritty dal.
- Cut cauliflower florets small. They need to cook through in 20 minutes alongside the lentils. Large florets will stay crunchy while the lentils are already mush.
- The flour slurry thickens the sauce. Mix it with some of the cooking liquid first to avoid lumps. Stir it in and let it cook for a few minutes to lose the raw flour taste.
- Lemon juice goes in with the lentils. The acid slows the lentils from breaking down too fast, giving you better texture control.
Variations
- Vegan version: Use oil instead of ghee and vegetable stock instead of chicken broth. Everything else stays the same.
- Spinach addition: Stir in a few handfuls of fresh spinach in the last 2 minutes for color and extra nutrition.
- Tadka finish: Heat a tablespoon of ghee with mustard seeds, curry leaves, and dried chili, then pour it sizzling over the finished dal.
Ingredients
Directions
Wash the lentils well and drain.
Heat the ghee or oil in a large saucpan and fry the onions.
When they soften add the chili, pepper, cumin, coriander, and turmeric.
Stir in well and cook for 30 seconds or so.
Add the lentils.
Stir well to ensure that each grain is coated and add the lemon juice.
Cut the cauliflower into small florets and add to the pan.
Add the chicken stock and the coconut.
Bring to the boil and simmer for 20 minutes.
Mix the flour with some of the liquid to form a smooth paste and stir into the saucepan.
Add the salt and cashews.
Cook a further 5 to 10 minutes until the lentils have formed a thick sauce.
This dish is a complete meal in itself when served with plain boiled rice.
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