Rukmini Iyer's Fast and Easy Lime Dal with Roasted Squash and Spicy Cashews – Method
It might be unexpected to some cooks, but I am not a fan of dal. There were just two versions that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a new fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.
Lime Dal with Roast Squash and Spicy Nuts
Prep 15 minutes
Cook 30 min
Serves two
600g butternut squash flesh, diced into 1-centimeter pieces
1 tbsp light-tasting oil
Sea salt flakes
1 tsp freshly ground coriander
1 tsp ground cumin
150g red lentils, rinsed well
1 garlic clove, peeled
½ tsp turmeric powder
Juice of 1-2 limes, to taste
One tsp dairy butter
Fresh cilantro leaves, to serve
For the Chilli Cashews
60g cashews
One teaspoon light oil, or olive oil
A quarter tsp red pepper flakes
Heat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the ground coriander and cumin into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to coat. Bake for 25 to 30 minutes, until cooked through and starting to catch at the edges.
Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, lower the heat and simmer, stirring occasionally, 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 8 minutes left, pop the cashew tray in the oven alongside; 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 quite a lot of both: consider the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re satisfied with the flavor, then stir in the butter.
My final step, 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.
Portion the lentils between two bowls, top with the baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or breads.
