This Fast 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. Only a couple of versions that I liked, and each were made by my mother: one with lime and coconut, the other a long-simmered black lentils with cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.
Citrus Lentils with Roast Squash and Chilli Cashews
Prep 15 minutes
Cook 30 minutes
Serves 2
600g butternut squash flesh, diced into 1-centimeter pieces
1 tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
1 tsp ground cumin
150 grams red lentils, rinsed well
1 clove of garlic, peeled
Half teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Chopped fresh coriander, to serve
For the Chilli Cashews
60 grams cashews
1 teaspoon light oil, or olive oil
¼ tsp red pepper flakes
Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a tsp of salt, and the coriander powder and cumin into a roasting tin big enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.
At the same time, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, 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 generous pinch of sea salt in a small oven tray. When the pumpkin has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.
Whisk the dal 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 used the juice of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in the butter.
My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be just right.
Divide the dal between two dishes, top with the roast squash and chilli cashews, scatter over the cilantro and serve hot with rice and/or flatbreads.
