This light, flavorful golden dal made with cauliflower and chickpeas is great for a quick workweek dinner. Light coconut milk makes this dal so luxurious, rich and decadent in flavor while still feeling light and energizing. It definitely won’t weigh you down and I can promise you it will warm or comfort you on a chilly day. While this dal (like a rich stew) is beautiful and delicious on its own, you can enjoy it over basmati rice topped with chopped parsley or cilantro and a squeeze of lime juice. Cooking without broth results in a thicker consistency. If you want it thinner and more “soupy” you can dilute it with some vegetable broth. You might also want to increase the spices as the extra broth will dilute the flavors.
- The smaller you cut the cauliflower florets, the faster they will cook! I opt for small florets with cross-cut “stems” to speed up the cooking time.
- Try a variant where the cauliflower is roasted in the oven instead of cooking in the stew. Drizzle the florets with a little oil and roast them in the top rack of your oven at 220 °C for 10 to 15 minutes (depending on their size).
- You can also use zucchini, carrots or other vegetables. In my dal I used a lonely zucchini from my fridge.
- Make sure you use a good quality turmeric powder as a bad tasting one can negatively affect the flavors. I like fresh turmeric better than the powder.
- Not a cilantro fan? Simply omit or prepare with parsley. No big deal!
if you like our vegan cauliflower chickpea dal, you might also be interested in these recipes:
- whole baked cauliflower vegan
- Spicy beetroot and carrot curry
- Chickpea Zucchini Curry
- vegan roasted cauliflower on mashed potatoes
- Indian khichadi
- more vegetable recipes
Golden dal made from cauliflower and chickpeas
- paring knife*
- Cooking pot*
- rice cooker*
- Cook rice according to package directions. Put aside.
- Peel and finely dice the onions and garlic. Wash the cauliflower and cut the florets into bite-sized pieces. Rinse the turmeric and cut into fine slices.
- Heat the coconut oil in a saucepan and sauté the onions with the garlic until translucent. Add turmeric and sauté as well. Pour coconut milk. Season with salt and pepper. Bring to the boil and add the cauliflower florets.
- Cook for 5 to 7 minutes until the cauliflower florets are tender. Add the chickpeas, bring to the boil and season with lemon juice.
- Place rice in preheated plates, top with dal and serve sprinkled with freshly chopped parsley.