This Fast and Simple Lime Dal with Roasted Squash and Spicy Cashews – Method
It might be unexpected to some cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a third quick-cook dal has made it into my favorites list. And the key? Blitzing it until very smooth, then serving with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.
Lime Dal with Baked Pumpkin and Chilli Cashews
Prep 15 minutes
Cook 30 min
Serves 2
600g pumpkin cubes, diced into 1cm pieces
One tablespoon light-tasting oil
Sea salt flakes
1 teaspoon ground cilantro
1 tsp cumin powder
150 grams red split lentils, rinsed well
One garlic clove, skin removed
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon butter
Chopped fresh coriander, to serve
For the Spiced Nuts
60g cashew nuts
1 tsp light oil, or olive oil
¼ teaspoon chilli flakes
Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and beginning to brown.
Meanwhile, put the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.
Mix the cashews, oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.
Whisk the dal and flavor with citrus juice and sea salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re happy with the flavor, then stir in the butter.
The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Taste again – it should be perfect.
Portion the lentils between two dishes, top with the roast squash and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or breads.
