This Fast and Easy Lime Dal with Roasted Squash and Spicy Cashews – Recipe
It might be unexpected to many readers, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has made it into my favorites list. And the secret? Pureeing it until perfectly creamy, then topping with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.
Citrus Lentils with Baked Pumpkin and Spicy Nuts
Prep 15 minutes
Cook 30 minutes
Serves 2
600g pumpkin cubes, cut into 1cm pieces
1 tablespoon light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
1 teaspoon cumin powder
150g red split lentils, thoroughly washed
One clove of garlic, peeled
½ tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp dairy butter
Fresh cilantro leaves, for garnish
For the Chilli Cashews
60 grams cashew nuts
1 teaspoon light oil, or extra virgin olive oil
A quarter tsp chilli flakes
Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.
Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.
Mix the cashews, oil, chilli and a generous 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.
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 added the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re happy with the seasoning, then add the butter.
The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be just right.
Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and enjoy warm with rice and/or breads.
