This Quick and Easy Lime Dal with Roasted Squash and Chilli Cashews – Method
This could come as a surprise to some readers, but I am not a fan of dal. There were just two versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook dal has joined my hall of fame. And the key? Pureeing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.
Citrus Lentils with Roast Squash and Spicy Nuts
Prep 15 minutes
Cook 30 min
Serves 2
600g pumpkin cubes, cut into 1-centimeter cubes
One tablespoon light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
One teaspoon cumin powder
150g red lentils, rinsed well
One garlic clove, peeled
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
One teaspoon butter
Chopped fresh coriander, for garnish
For the Chilli Cashews
60 grams cashew nuts
1 tsp light oil, or extra virgin olive oil
¼ tsp red pepper flakes
Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the ground coriander and cumin into a baking tray large enough to hold all the vegetables in one layer, and mix well to cover. Roast for 25 to 30 minutes, until tender and beginning to brown.
Meanwhile, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.
Combine the nuts, cooking oil, chilli and a big pinch of salt in a small oven tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.
Stir the lentils and season with citrus juice and salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and sampling until you’re satisfied with the seasoning, then stir in the butter.
My final step, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Taste again – it should be just right.
Portion the lentils between two bowls, top with the roast squash and spiced nuts, scatter over the cilantro and serve hot with rice and/or breads.
