About the recipe
Cauliflower and lentil curry are the best ways to add daily protein and vegetables to your diet. This curry is vegan, gluten-free, dairy-free, and best for people having dietary restrictions. To make this curry or dal, cook the lentil of your choice in a pressure cooker, instant pot, or stovetop. While the dal is cooking, you pan-roast the cauliflower so that it gets charred. Add this along with tempering to the cooked dal. The combined flavors make this curry irresistibly delicious. You can also check our popular whole roasted cauliflower, healthy red lentil soup recipe.
Ingredients
Lentil or Dal: I have combined yellow lentils (moong dal) and pigeon peas (toor dal) today. You can use red, green, or brown lentils or combine the lentils of your choice.Cauliflower: Cut the cauliflower florets lengthwise. You can even combine cauliflower with broccoli florets.Tempering: For a vegan version, I have tempered it with coconut oil. I have added cumin seeds, asafoetida or hing; curry leaves, and cashews. You can even use butter or ghee to temper for a rich flavor. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Pressure cook the dal or lentil
In a pressure cooker, wash and add toor dal, moong dal, green chilies, ginger, turmeric powder, and water. See that the water is at least half an inch above the dal. (For 1 cup of dal, you need approx 3 cups of water) Close the lid and pressure cook for about 8 minutes or two whistles. Once the pressure is released, remove the lid and whisk the dal.
Roast Cauliflower
Cut the cauliflower florets into thirds lengthwise. Place a non-stick pan on medium heat and grease it with teaspoon of oil. Add the chopped florets, sprinkle some salt, and pan-fry or roast it till it develops some color on both sides on medium to medium-high flame. Use oil as needed.
Prepare the tempering
Heat 2 teaspoon oil in a pan. Add cumin seeds and cashews. When they turn golden brown, add the curry leaves and hing. Switch off the flame.
Making of cauliflower and lentil curry (cauliflower dhal)
Add pepper powder and salt to the cooked dal with water for desired consistency and bring it to a boil. Finally, add the tempering roasted cauliflower and mix well. Serve hot with any popular Indian bread like naan or steamed rice, or quinoa, and enjoy.
Tips
You can also substitute cauliflower with roasted broccoli or asparagus. I have tried both of them, and it equally tastes good. Vary the spices as per your taste. You can substitute green chilies with jalapeno or serrano pepper. The taste may vary accordingly. I have used toor dal and yellow lentil. You can use only one type of lentil or combine red, green, brown, or even black lentils. All tastes good, but the cooking time may vary accordingly. You can check the list of Indian dal or lentils with detailed pictures. Hing or asafoetida helps reduce the bloating for some that may be caused by eating dal. If hing is unavailable, then crush and add 2 to 3 garlic cloves for the tempering. Instant pot instruction is given in the post above.
Instant Pot Lentil Cauliflower Curry
Turn on the saute mode of your IP. Drizzle tablespoon of oil. Add the cauliflower and roast them till they are tender yet crisp. Transfer this to a plate. Add the remaining oil to your IP. To this, add cumin seeds and cashews. When they turn golden brown, add the curry leaves and hing. Now add the lentils, green chiles, ginger, turmeric powder, 3 cups of water, and salt. Deglaze the bottom of your IP. Close the lid and turn the vent to the sealing position. Pressure cook on HIGH for 6 minutes. Let the pressure release naturally. Open the lid. Turn on the saute mode. If the curry is watery, boil for 2 to 3 minutes. Adjust all the spices at this point. Finally, add the roasted cauliflower. Mix and turn off your IP. Serve this dal or cauliflower lentil curry with any bread of your choice or steamed rice, and enjoy.
Make ahead and Store
Make ahead: You can make this curry a day before serving and store it in the refrigerator. Note that the curry thickens as it cools down. So add water and adjust the consistency, and reheat on the stovetop or microwave.Store: Any leftovers can be stored in an airtight conatiner in the refrigerator for 3 to 4 days.Freeze: You can keep this in freezer safe conatiner for up to 3 months.Reheat: You can reheat the curry on the stovetop or instant pot. Dal thickens as it cools, so adjust the consistency by adding more water. If frozen, thaw first and then reheat.
More Dal & Lentil Recipes
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Recipe card
