This Quick and Simple Lentil Dish with Roasted Squash and Chilli Nuts – Recipe
This could be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a new fast-cooking dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then topping with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.
Lime Dal with Baked Pumpkin and Chilli Cashews
Prep 15 minutes
Cook 30 minutes
Serves two
600g butternut squash flesh, diced into 1-centimeter pieces
1 tablespoon light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
One tsp cumin powder
150g red split lentils, thoroughly washed
1 clove of garlic, peeled
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
One teaspoon butter
Fresh cilantro leaves, for garnish
For the Spiced Nuts
60 grams cashews
1 tsp neutral oil, or extra virgin olive oil
¼ tsp red pepper flakes
Heat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the ground coriander and cumin into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.
Meanwhile, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.
Combine the nuts, oil, chilli and a big pinch of sea 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 added the juice of two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re happy with the flavor, then add the butter.
My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Taste again – it should be just right.
Divide the dal between two dishes, top with the roast squash and chilli cashews, scatter over the coriander and enjoy warm with rice and/or breads.
