This Quick and Simple Lentil Dish with Roast Squash and Chilli Cashews – Recipe
It might come as a surprise to some cooks, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.
Lime Dal with Baked Pumpkin and Spicy Nuts
Prep 15 min
Cook 30 minutes
Serves two
600 grams butternut squash flesh, cut into 1-centimeter pieces
One tbsp neutral or olive oil
Flaky sea salt
One tsp freshly ground coriander
One tsp ground cumin
150 grams red lentils, thoroughly washed
One garlic clove, skin removed
Half tsp turmeric powder
Juice of 1-2 limes, to taste
One tsp dairy butter
Chopped fresh coriander, for garnish
For the Chilli Cashews
60 grams cashew nuts
One tsp neutral oil, or olive oil
A quarter tsp red pepper flakes
Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in one layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until tender and beginning to brown.
At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.
Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.
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 completely blank canvas (I added the juice of two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re happy 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 powerful blender. Taste again – it should be perfect.
Divide the dal between two bowls, top with the roast squash and chilli cashews, scatter over the coriander and serve hot with rice and/or breads.
