Rukmini Iyer's Quick and Simple Lentil Dish with Roast Squash and Spicy Cashews – Recipe
This could be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a third quick-cook dal has joined my hall of fame. And the key? Pureeing it until very smooth, then topping with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.
Lime Dal with Baked Pumpkin and Chilli Cashews
Prep 15 min
Cook 30 min
Serves two
600 grams pumpkin cubes, diced into 1cm cubes
One tablespoon light-tasting oil
Flaky sea salt
One tsp ground cilantro
One teaspoon cumin powder
150 grams red lentils, rinsed well
1 garlic clove, skin removed
½ tsp turmeric powder
Juice of 1-2 limes, to taste
One tsp butter
Chopped fresh coriander, to serve
For the Chilli Cashews
60 grams cashews
1 teaspoon light oil, or olive oil
A quarter teaspoon chilli flakes
Preheat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, oil, a tsp of sea salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the vegetables in one layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until cooked through and beginning to brown.
At the same time, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.
Combine the nuts, oil, chilli flakes and a big pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.
Whisk the dal and flavor with lime juice and 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’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re happy with the seasoning, 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. Sample once more – 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.
