Slow-cooked lentils, infused with aromatic spices, create a rich and satisfying dish—perfect for scooping up with warm flatbreads or spooning over fluffy basmati rice. But what takes this dahl to the next level? Roasted cauliflower. The caramelised edges and nutty depth add incredible texture and flavour, making this dish a standout for cosy nights in.
And the best part? Cooking it in the Season Cast Iron Casserole ensures deep, even heat distribution and enhances the flavour as the dahl simmers away. Whether you’re batch-cooking for the week ahead or having friends over for a relaxed meal, this recipe never fails to impress.
Number of servings: 4
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
Roasted cauliflower:
Cauliflower: 1 medium
Ground cumin: 1 Tsp
Ground coriander: 1 Tsp
Ground ginger: 1 Tsp
Salt: 2 Tsp
Olive oil: 2 Tbs
For Dahl:
Red lentils: 200g
Onion: 1
Ground cumin: 1 Tsp
Ground coriander: 1 Tsp
Ground ginger: 1 Tsp
Turmeric: 1 Tsp
Chilli powder: 0.5 Tsp (Optional)
Tomato paste: 1 Tbs
Chopped tomatoes: 400g
Vegetable stock: 800ml
Coconut yogurt: 150g
Lemon: 1
To serve:
Pita / Naan bread: 4 slices
Fresh coriander: bunch
Coconut yogurt: 3 Tbs
Method
Preheat the oven to 200°C fan (220°C conventional).
Rinse and soak the lentils for 30 minutes and drain before cooking.
Cut the cauliflower into bite-sized pieces. Toss in olive oil, cumin, coriander, ginger, and salt.
Roast for 30 minutes, flipping halfway through.
In a Season Cast Iron Casserole, heat oil over medium heat. Sauté the chopped onion for 5 minutes, until softened.
Add cumin, coriander, ginger, hot chilli powder, and turmeric. Stir until fragrant. Then add tomato paste and soaked lentils. Mix well.
Pour in chopped tomatoes and vegetable stock. Bring to a boil, then cover with the dimpled lid and simmer on low for 30 minutes.
Stir in coconut yogurt, lemon zest, and lemon juice. Cook for another 3 minutes.
To serve, spoon the dahl into a Season Ramen Bowl.
Top with roasted cauliflower, drizzle with coconut yogurt, and garnish with fresh coriander. Serve with warm pita or naan bread.
Why Use a Cast Iron Casserole for Dahl?
A cast iron casserole is an excellent choice for making Dahl, and here’s why:
Even heat retention: The thick, evenly constructed casserole and lid maintain a steady simmer, preventing scorching and ensuring perfectly cooked lentils.
Slow-cooked depth of flavour: The heavy lid traps steam, allowing the spices and ingredients to meld beautifully.
Dimpled lid for natural basting: The condensation circulates, keeping the Dahl velvety smooth.
Stove to table: Looks stunning when served directly on the dining table—and fewer dishes to wash!
Durability: With proper care, your casserole will last a lifetime.
Pro Tip for Cooking Perfect Dahl in Your Cast Iron Casserole
Soak Lentils for 30 Minutes : Soaking your lentils for around 30 minutes before cooking helps them cook more evenly and reduces cooking time. Be careful not to over-soak, as this can cause the lentils to become mushy and lose their texture.
Toast the Spices First : For a more vibrant, aromatic dahl, always toast your spices in the casserole before adding the lentils. Heat them on low for a couple of minutes until fragrant – this brings out their essential oils and deepens the flavour of the dish.
Adjust the Consistency : Dahl should have a creamy, but not overly thick consistency. To achieve this, feel free to adjust the liquid as you cook. For extra creaminess, add a scoop of yogurt at the end. This adds a velvety texture without overpowering the spices.
Garnish with Different Textures : A good garnish can transform a dish. For this recipe, we topped the dahl with crispy roasted cauliflower, but feel free to experiment with other crunchy toppings like crispy shallots, fried onions, or toasted nuts. The contrast in texture adds another layer of flavour and makes the dish even more satisfying.
Perfect Pairings: What to Serve with Roasted Cauliflower Dahl
- Basmati Rice : Fluffy, aromatic basmati rice is perfect for soaking up the rich, spiced dahl.
- Cucumber Raita : A cooling, tangy cucumber raita balances the heat and spices of the dahl.
- Naan or Pita Bread : Soft, warm naan or pita adds texture and makes for the perfect dipping bread.
- Fresh Herb Salad : A refreshing salad with coriander, mint, and a squeeze of lemon adds brightness and freshness.
Conclusion: The Cast Iron Casserole – A Kitchen Staple You’ll Love
Whether you're a seasoned home cook or just starting to experiment in the kitchen, a cast iron casserole is an indispensable tool for preparing nourishing, flavour-packed meals. With its ability to lock in heat and moisture, it’s the ideal choice for dishes like Roasted Cauliflower Dahl that require slow cooking to bring out the best flavours.
If you’re ready to elevate your cooking game and enjoy comforting meals with ease, consider adding a cast iron casserole to your kitchen. Its versatility, durability, and heat retention make it the perfect companion for your next culinary adventure.
