This Quick and Simple Lentil Dish with Roasted Pumpkin and Chilli Nuts – Recipe
This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two types that I liked, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.
Lime Dal with Roast Squash and Chilli Cashews
Prep 15 minutes
Cook 30 minutes
Serves two
600 grams butternut squash flesh, cut into 1cm cubes
1 tbsp light-tasting oil
Flaky sea salt
One teaspoon ground cilantro
1 teaspoon ground cumin
150g red lentils, thoroughly washed
One clove of garlic, peeled
½ tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Fresh cilantro leaves, for garnish
For the Spiced Nuts
60 grams cashew nuts
1 tsp light oil, or extra virgin olive oil
¼ teaspoon chilli flakes
Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in a single layer, and mix well to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.
At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.
Mix the cashews, oil, chilli and a big pinch of sea salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.
Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re happy with the flavor, then add the butter.
My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Taste again – it should be just right.
Divide the dal between two bowls, cover with the roast squash and spiced nuts, scatter over the cilantro and serve hot with rice and/or breads.
