This Quick and Simple Lime Dal with Roasted Squash and Chilli Nuts – Method
It might be unexpected to some cooks, 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 rich 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 topping with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.
Lime Dal with Baked Pumpkin and Chilli Cashews
Prep 15 min
Cook 30 minutes
Serves 2
600 grams butternut squash flesh, cut into 1cm cubes
One tbsp neutral or olive oil
Flaky sea salt
One teaspoon ground cilantro
One teaspoon cumin powder
150g red lentils, thoroughly washed
1 clove of garlic, skin removed
½ tsp turmeric
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Chopped fresh coriander, for garnish
For the Chilli Cashews
60 grams cashew nuts
1 teaspoon light oil, or olive oil
¼ teaspoon red pepper flakes
Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the veg in one 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, put the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.
Combine the nuts, oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.
Stir the lentils and flavor with lime juice and sea salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I added the juice from two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re satisfied with the seasoning, then stir in the butter.
The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Taste again – it should be perfect.
Portion the lentils between two dishes, cover with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with rice and/or flatbreads.
