Rukmini Iyer's Quick and Easy Lime Dal with Roasted Squash and Spicy Nuts – Method
It might be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two types that I liked, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a new quick-cook dal has made it into my favorites list. And the secret? Pureeing it until very smooth, then topping with baked pumpkin and moreish spiced nuts. 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
600 grams butternut squash flesh, diced into 1-centimeter pieces
One tablespoon neutral or olive oil
Sea salt flakes
One tsp ground cilantro
1 teaspoon ground cumin
150g red split lentils, thoroughly washed
One garlic clove, skin removed
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 teaspoon butter
Fresh cilantro leaves, for garnish
For the Chilli Cashews
60g cashews
One tsp neutral oil, or extra virgin olive oil
A quarter tsp chilli flakes
Preheat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.
Meanwhile, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.
Mix the cashews, oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the cashews ought to 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 totally neutral base (I used the juice from two limes and I’m embarrassed to say how much seasoning!). 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 stage, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – it should be perfect.
Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with rice and/or flatbreads.
