Rukmini Iyer's Quick and Simple Lime Dal with Roast Squash and Chilli Cashews – Recipe
This could come as a surprise to some cooks, but I am not a fan of dal. Only a couple of types that I liked, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.
Citrus Lentils with Roast Squash and Chilli Cashews
Prep 15 min
Cook 30 minutes
Serves two
600 grams pumpkin cubes, cut into 1-centimeter cubes
1 tablespoon light-tasting oil
Sea salt flakes
1 teaspoon ground cilantro
One tsp ground cumin
150 grams red lentils, thoroughly washed
One garlic clove, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Fresh cilantro leaves, for garnish
For the Spiced Nuts
60 grams cashew nuts
1 tsp neutral oil, or olive oil
¼ teaspoon red pepper flakes
Preheat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a tsp of salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to cover. Roast for 25-30 minutes, until cooked through and beginning to brown.
Meanwhile, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.
Mix the cashews, oil, chilli flakes and a generous pinch of sea 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 citrus juice and salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I used the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re satisfied with the seasoning, then stir in the butter.
My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic) in portions in a powerful blender. Sample once more – it should be perfect.
Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with rice and/or breads.
