Lentil Dal with Roasted Cauliflower and Crispy Shallots
Dal is one of those dishes that's been feeding people beautifully for centuries across South Asia, and we have nothing but respect for that tradition. Our version is informed by it rather than an attempt to replicate anyone's grandmother's recipe; it's a weeknight-friendly pot of spiced red lentils with coconut milk, topped with cauliflower roasted until it's nearly black at the edges and a pile of crispy fried shallots that you'll want to eat straight from the pan. The toppings make it. Don't skip the shallots.
- VEG
- GF
- DF
- PREP
Estimated macros per serving
Calories ~510 · Protein ~15g · Carbs ~39g · Fat ~34g
Ingredients
For the dal:
- 1 cup dried red lentils, rinsed
- 1 tablespoon coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
For the roasted cauliflower:
- 1 medium head cauliflower, broken into bite-sized florets (roughly 1½ inches)
- 2 tablespoons extra-virgin olive oil
For the crispy shallots:
- 3 large shallots, sliced into thin rings
- 1/4 cup extra-virgin olive oil (enough to form a thin pool in the pan)
Method
- Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons olive oil, making sure all pieces are well coated, and season with a generous pinch of salt. Spread on a sheet pan in a single layer and roast for 25 to 30 minutes, tossing once halfway through, until deeply browned and caramelized at the edges, with stems that yield easily when pierced with a fork. Don't be shy, you want color here.
- While the cauliflower roasts, start the dal. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic, ginger, turmeric, and cumin. Stir for 1 minute until fragrant.
- Add the lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to low. Simmer uncovered, stirring frequently, especially in the last 5–10 minutes, for 20 to 25 minutes until the lentils are completely broken down and the dal is thick and creamy. Reduce heat further if the dal begins to stick. If it gets too thick, add a splash of water.
- While the dal simmers, make the crispy shallots. Start these as soon as the dal comes to a simmer so both finish around the same time. Heat 1/4 cup olive oil in a small skillet over medium-low heat. Add the shallot rings and cook, stirring frequently, until pale golden, 8 to 12 minutes — pull them at pale gold, not brown, because they keep darkening off the heat and turn bitter past golden. They will feel soft coming out of the pan and crisp as they cool. Transfer to a paper towel-lined plate and season with a pinch of salt.
- Finish the dal with lemon juice, salt, and pepper to taste.
- Serve the dal in bowls, topped with roasted cauliflower and a generous pile of crispy shallots.
Variations & Notes
- Extra Hungry: Serve alongside steamed basmati rice or warm flatbread. Add a dollop of coconut yogurt.
- Protein add-on: A poached or fried egg on top is outstanding (no longer vegan; cook yolks firm for anyone in a higher-risk group). For meat eaters, shredded cooked chicken works well.
- Sub notes: Brown or green lentils will work but take longer: increase cook time to 35 to 40 minutes and add more broth. Yellow split peas are another option.
- Make it richer: Stir a tablespoon of tomato paste in at step 3 for more depth. Add ½ teaspoon ground coriander or a pinch of cayenne for more spice complexity.
- Storage: The dal keeps refrigerated for 3–4 days and freezes beautifully for 3 months. Store the cauliflower and shallots separately: the shallots lose their crunch if stored wet. Re-crisp the shallots in a dry skillet for 2 minutes if needed.