This Quick and Easy Lime Dal with Roast Pumpkin and Spicy Cashews – Recipe
It might be unexpected to many cooks, but I am not a fan of dal. Only a couple of versions that I liked, and both were prepared by my mum: a citrus-coconut variety, 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 key? Blitzing it until very smooth, then topping with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.
Lime Dal with Baked Pumpkin and Chilli Cashews
Prep 15 min
Cook 30 min
Serves two
600g butternut squash flesh, diced into 1cm pieces
One tbsp neutral or olive oil
Flaky sea salt
One teaspoon freshly ground coriander
1 tsp ground cumin
150 grams red split lentils, rinsed well
One garlic clove, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Chopped fresh coriander, for garnish
For the Spiced Nuts
60 grams cashews
1 teaspoon light oil, or olive oil
¼ teaspoon chilli flakes
Heat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the vegetables in one layer, and mix well to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.
Meanwhile, put the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.
Combine the nuts, cooking oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the squash has 8 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 citrus juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then stir in the butter.
The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic) in batches in a high-speed blender. Taste again – it should be just right.
Portion the lentils between two bowls, top with the baked pumpkin and spiced nuts, scatter over the coriander and serve hot with rice and/or breads.
