Description
A hearty and aromatic baked coconut dhal featuring tender red lentils and split peas simmered in creamy coconut milk with warming spices, topped with spiced roasted cauliflower and cubed paneer. Served with tangy pickled onions and fresh coriander, this dish offers a comforting, vegan-friendly meal with rich textures and vibrant flavors.
Ingredients
Scale
Dhal Base
- 1 large red onion, chopped
- 1 tbsp sunflower or vegetable oil
- 2 x 400g cans coconut milk
- 1 tbsp grated ginger
- 1 tbsp garlic purée (about 6 garlic cloves)
- 2 tbsp curry paste (korma paste recommended)
- 2 tsp ground turmeric, divided
- 2 tsp nigella seeds
- 100g red lentils
- 150g chana dhal or split peas
- 400g can chopped tomatoes
- 1 lemon, juiced
Cauliflower & Paneer Topping
- ½ large cauliflower (about 500g), broken into florets, stalks and leaves roughly chopped
- 225g paneer, cut into cubes
- 1 red onion, halved and thinly sliced
- 1 green chilli, finely sliced
- Small handful of coriander leaves, picked
Instructions
- Prepare and Roast Onions: Preheat the oven to 200°C (180°C fan)/gas mark 6. Toss the chopped large red onion with the oil in a large, deep roasting tin. Roast for 15 minutes until softened and slightly caramelized.
- Make the Dhal Base: Scoop out 3 tablespoons of coconut cream from the coconut milk cans and set it aside. Stir grated ginger, garlic purée, 1 tablespoon of curry paste, 1 teaspoon turmeric, nigella seeds, red lentils, chana dhal or split peas, chopped tomatoes, and the remaining coconut milk into the roasting tin with the onions. Fill one empty coconut milk can with 400ml water, swirl to catch any remaining coconut milk, and pour it into the tin. Season the mixture well, stir thoroughly, then cover the roasting tin tightly with foil. Return to the oven and cook for 50 minutes.
- Prepare Cauliflower and Paneer: While the dhal cooks, combine the reserved coconut cream with the remaining 1 tablespoon of curry paste and 1 teaspoon turmeric. Add a squeeze of lemon juice and season with salt. Toss the cauliflower florets and paneer cubes in this spiced coconut cream mixture until well coated.
- Combine and Continue Baking: Remove the foil from the roasting tin, stir the dhal gently, and add a splash more water if it appears too dry. Evenly scatter the coated cauliflower and paneer pieces on top of the dhal. Return the roasting tin to the oven, uncovered, and bake for an additional 40 minutes until the cauliflower is tender and charred and the lentils are soft.
- Make Pickled Onion and Chilli: While the dhal finishes baking, toss the thinly sliced red onion and green chilli with a squeeze of lemon juice and a pinch of salt. Set aside to pickle slightly, enhancing their flavor and crispness.
- Serve: Once cooked, let the dhal stand for 10 minutes. Serve hot, topped with the pickled onion and chilli mixture and garnished with fresh coriander leaves for a fresh, vibrant finish.
Notes
- For a vegan version, ensure paneer is replaced with firm tofu or skip altogether.
- The curry paste can be adjusted to taste; korma paste gives a mild, creamy flavor, but you can use madras or tikka for more heat.
- You can soak the lentils and split peas for 30 minutes prior to cooking to reduce cooking time slightly.
- If the dhal becomes too thick while baking, add extra water gradually to maintain a creamy consistency.
- This recipe can be prepared ahead to allow flavors to deepen; reheat gently before serving.
- Use fresh coriander leaves as a garnish for the best flavor, but chopped mint can be a good alternative.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: baked dhal, coconut dhal, spiced cauliflower, paneer, vegetarian Indian recipe, baked lentils, korma curry, comfort food, coconut milk dhal
