Dhal style meal with pumpkin, cauliflower and eggplant

Dhal cauliflower 42

A dhal inspired recipe packed with seasonal vegetables such as pumpkin and cauliflower. The dish can be served like that or with a layer of Basmati rice.

  • SERVE: serveserve
  • PREPARATION: 15 minutes
  • COOK: 30 minutes

What do you need?

  • 150 g of red split lentils
  • 150 g of eggplant/ aubergine
  • 1 onion
  • 200 g of cauliflower
  • 200 g of pumpkin
  • 1 tablespoon of olive oil
  • Vegetable stock
  • Pepper
  • Parsley

How to make a Dhal style meal with pumpkin, cauliflower, and eggplant?

  • Wash carefully all the vegetables
  • Rinse the lentils and soak them for 10 minutes

! This step is optional as usually dry good needs to be soaked but for the red lentils, it is not compulsory because they are quite thin

  • Peel the aubergine, pumpkin and onion

! I found the taste of the aubergine better (less sour) when the skin is removed, but this is up to your preference

  • Put the aubergine and pumpkin in square pieces
  • Chop roughly the cauliflower
  • Chop the onion
  • In a large pan, heat the olive oil
  • Then cook for a couple of minutes the chopped onion
  • Then add the aubergine, pumpkin and cauliflower and stir it for at least 5 minutes
  • Then add the drained red split lentils
  • Add the vegetable stock to the pan and cover all with water
  • Steam it for 30 minutes at medium heat

! Check regularly that the water level is not too high or too low as the lentils will absorb the water

  • Add pepper
  • And serve it straight away with parsley on top

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