This Fast and Easy Lime Dal with Roasted Squash and Chilli Cashews – Recipe
It might come as a surprise to many readers, but I am not a fan of dal. There were just two versions that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with cream. But now a new fast-cooking dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then serving with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.
Lime Dal with Roast Squash and Spicy Nuts
Prep 15 min
Cook 30 minutes
Serves 2
600g butternut squash flesh, diced into 1-centimeter pieces
One tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
1 teaspoon cumin powder
150g red lentils, rinsed well
1 clove of garlic, skin removed
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
1 tsp dairy butter
Fresh cilantro leaves, to serve
For the Spiced Nuts
60 grams cashews
One tsp light oil, or olive oil
A quarter tsp chilli flakes
Heat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25-30 minutes, until tender and beginning to brown.
At the same time, 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, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.
Mix the cashews, cooking oil, chilli and a big pinch of salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be perfectly roasted.
Stir the lentils and season with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re satisfied with the seasoning, then stir in the butter.
The last touch, which takes this dish to the next stage, is to blitz the dal (and the garlic) in batches in a powerful blender. Taste again – it should be just right.
Portion the lentils between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with steamed rice and/or breads.
