Rukmini Iyer's Fast and Simple Lime Dal with Roasted Pumpkin and Chilli Cashews – Method
This could come as a surprise to many readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has joined my hall of fame. 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 regular menu.
Lime Dal with Roast Squash and Spicy Nuts
Prep 15 minutes
Cook 30 min
Serves 2
600 grams butternut squash flesh, cut into 1cm pieces
1 tablespoon neutral or olive oil
Sea salt flakes
One teaspoon freshly ground coriander
One teaspoon ground cumin
150g red lentils, rinsed well
1 garlic clove, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One teaspoon butter
Chopped fresh coriander, to serve
For the Spiced Nuts
60 grams cashews
1 teaspoon light oil, or olive oil
¼ tsp chilli flakes
Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea 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 coat. Roast for 25-30 minutes, until tender and beginning to brown.
At the same time, put the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.
Mix the cashews, cooking oil, chilli and a generous pinch of sea salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.
Whisk the dal and season with lime juice and salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and sampling until you’re satisfied with the flavor, then stir in the butter.
The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be perfect.
Divide the dal between two bowls, cover with the roast squash and chilli cashews, scatter over the coriander and enjoy warm with rice and/or breads.
