Cauliflower dhal with poached eggs

Recipe

This fragrant cauliflower and red lentil dhal is a hearty vegetarian meal packed with warming spices and topped with perfectly cooked eggs. Serve with toasted pitta and fresh lime for an easy and satisfying dinner.

Ingredients

• ½ medium cauliflower (750g), chopped coarsely
• 1½ cups (375ml) salt-reduced vegetable stock
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon yellow mustard seeds
• 1 bunch coriander (cilantro) (see tips)
• 2 tablespoons extra virgin olive oil
• 1 medium onion (150g), chopped
• 2 cloves garlic, crushed
• 4cm (1½in) piece fresh ginger, grated finely
• 2 teaspoons ground turmeric
• ¾ cup (115g) red lentils
• 1 stick cinnamon
• 4 large eggs
• 1 wholemeal pitta bread (125g), toasted, quartered
• 1 lime (65g), cut into wedges

Method

1. Place cauliflower, stock and 1½ cups (375ml) water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until cauliflower is tender. Cool slightly, then blend or process till smooth.
2. Meanwhile, crush cumin, coriander and mustard seeds coarsely using a mortar and pestle. Separate coriander roots, stems and leaves. Finely chop roots and stems; reserve leaves.
3. Heat oil in a large heavy-based frying pan over medium heat. Add crushed seeds; cook, stirring, for 1 minute or until fragrant. Add onion, garlic, ginger, turmeric and chopped coriander roots and stems. Cook, stirring occasionally, for a further 5 minutes or until onion softens.
4. Add cauliflower, lentils and cinnamon stick to pan; stir to combine (take care as the mixture may spit). Cover; bring to the boil over high heat. Reduce heat to low; cook, covered, for 10 minutes or until mixture is thickened.
5. Using the back of a wooden spoon, make four indents into the dhal mixture; crack an egg into each one. Cook, covered, for 12 minutes or until eggs are set. Discard cinnamon stick.
6. Top dhal with coriander leaves; serve with pitta bread and lime wedges.

TIPS

• You need 4 coriander roots and 3 cups of leaves for this recipe. Wash coriander roots and stems well before using.
• You can make this recipe up to the end of step 4 the day before serving; store, covered, in the fridge. Gently reheat the next day, then continue from step 5.

Article published in July,  2026

Recipe reproduced with permission from Australian Women's Weekly Food.