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Cauliflower Dal

Course: Side Dish
Cuisine: Indian


  • 1 cup split red lentils/masoor dal; soaked overnight or atleast 2-3 hours
  • ½ head medium sized cauliflower; break into florets
  • 3 tbsp mustard oil
  • ¾ tsp turmeric powder
  • ½ tbsp panch phoron powder
  • 1 small onion; chopped
  • 3 medium garlic cloves; chopped
  • 1 large tomato; chopped
  • 3 green chillies medium heat
  • Salt to season
  • ½ cup fresh coriander leaves; chopped


  • Cook the lentils with 3 cups water, salt and half of the turmeric powder till well done; mash and keep aside. (You may also use a pressure cooker to cook the lentils).
  • Heat the mustard oil in a large deep bottom pan and add the garlic and onion; sauté till the onions are light brown.
  • Then add the green chillies and tomatoes; cook down till the tomatoes turn mushy.
  • Add the remaining turmeric powder and panch phoron; mix and cook on low heat for 30 seconds.
  • Then add the cauliflower florets along with the cooked lentils; mix and season with salt if necessary. Add more water if the curry looks too thick and cook on medium heat till the cauliflower is tender and cooked well.
  • Garnish with coriander leaves.


This cauliflower lentil curry can have a thick consistency if you want to pair it with flatbreads or have a thinner curry consistency to be paired with steamed rice. Just adjust the amount of water accordingly.