This could come as a surprise to many readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the key? Blitzing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.
Lime Dal with Roast Squash and Chilli Cashews
Prep 15 minutes
Cook 30 minutes
Serves two
600g butternut squash flesh, cut into 1cm cubes
One tablespoon light-tasting oil
Flaky sea salt
One tsp ground cilantro
1 tsp ground cumin
150g red lentils, rinsed well
One clove of garlic, skin removed
½ tsp turmeric
Lime juice from 1-2 fruits, to taste
1 tsp butter
Chopped fresh coriander, to serve
For the Chilli Cashews
60g cashew nuts
One tsp light oil, or extra virgin olive oil
¼ teaspoon red pepper flakes
Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the ground coriander and cumin into a baking tray 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.
At the same time, place the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.
Combine the nuts, cooking oil, chilli flakes and a big pinch of sea salt in a small oven 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.
Stir the lentils and season with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re happy with the flavor, then stir in the butter.
My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Taste again – it should be perfect.
Divide the dal between two bowls, top with the baked pumpkin and spiced nuts, sprinkle with the coriander and serve hot with rice and/or flatbreads.
