This Fast and Easy Lime Dal with Roasted Squash and Spicy Nuts – Method
This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a new fast-cooking dal has made it into my hall of fame. And the key? Blitzing it until perfectly creamy, then serving with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.
Lime Dal with Baked Pumpkin and Chilli Cashews
Prep 15 minutes
Cook 30 min
Serves two
600 grams pumpkin cubes, cut into 1cm pieces
1 tbsp neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
One tsp ground cumin
150g red split lentils, thoroughly washed
One clove of garlic, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, to taste
One tsp butter
Chopped fresh coriander, for garnish
For the Spiced Nuts
60g cashews
One tsp light oil, or olive oil
A quarter tsp red pepper flakes
Preheat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in a single layer, and mix well to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.
At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.
Mix the cashews, cooking oil, chilli flakes and a generous pinch of salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the nuts should be perfectly roasted.
Whisk the dal and season with lime juice and sea salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re happy 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) in portions in a high-speed blender. Sample once more – it should be perfect.
Divide the dal between two dishes, top with the roast squash and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.
