Rukmini Iyer's Quick and Simple Lime Dal with Roasted Squash and Chilli Cashews – Method
It might be unexpected to some readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third fast-cooking dal has joined my hall of fame. And the key? Blitzing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.
Citrus Lentils with Baked Pumpkin and Spicy Nuts
Prep 15 minutes
Cook 30 min
Serves two
600g butternut squash flesh, diced into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
One tsp freshly ground coriander
One tsp ground cumin
150 grams red lentils, rinsed well
One clove of garlic, peeled
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish
For the Spiced Nuts
60g cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon chilli flakes
Heat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a baking tray big enough to hold all the veg in a single layer, and toss thoroughly to coat. Bake for 25-30 minutes, until cooked through and beginning to brown.
At the same time, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.
Mix the cashews, oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.
Whisk the dal 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’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the flavor, then add the butter.
The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Sample once more – it should be perfect.
Portion the lentils between two dishes, top with the baked pumpkin and spiced nuts, scatter over the cilantro and enjoy warm with rice and/or breads.
