Rukmini Iyer's Quick and Simple Lime Dal with Roast Squash and Chilli Nuts – Method
It might come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a new fast-cooking dal has made it into my favorites list. And the key? Pureeing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.
Lime Dal with Roast Squash and Chilli Cashews
Prep 15 min
Cook 30 minutes
Serves two
600 grams butternut squash flesh, diced into 1cm pieces
1 tablespoon neutral or olive oil
Flaky sea salt
One teaspoon ground cilantro
One teaspoon ground cumin
150 grams red lentils, thoroughly washed
One garlic clove, skin removed
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
One teaspoon butter
Chopped fresh coriander, to serve
For the Spiced Nuts
60g cashew nuts
One tsp neutral oil, or olive oil
A quarter teaspoon red pepper flakes
Heat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25-30 minutes, until tender and starting to catch at the edges.
At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.
Combine the nuts, cooking 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 oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted.
Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I added the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re satisfied 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 powerful blender. Taste again – it should be just right.
Portion the lentils between two dishes, cover with the baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with steamed rice and/or flatbreads.
