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This Fast and Easy Lime Dal with Roast Squash and Chilli Nuts – Method
This could be unexpected to some readers, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a third quick-cook dal has joined my favorites list. And the secret? Blitzing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.
Lime Dal with Roast Squash and Chilli Cashews
Prep 15 minutes
Cook 30 minutes
Serves 2
600g pumpkin cubes, cut into 1-centimeter pieces
1 tbsp neutral or olive oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 teaspoon cumin powder
150g red split lentils, rinsed well
One garlic clove, peeled
½ tsp turmeric powder
Juice of 1-2 limes, to taste
1 teaspoon butter
Fresh cilantro leaves, for garnish
For the Chilli Cashews
60 grams cashews
1 tsp neutral oil, or olive oil
¼ tsp red pepper flakes
Heat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin large 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.
Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.
Mix the cashews, oil, chilli and a big pinch of 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 squash is ready, the nuts should be perfectly roasted.
Stir the lentils and flavor with lime juice and sea salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re happy with the flavor, then add the butter.
My final step, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a high-speed 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 rice and/or flatbreads.
Robert Williams
A seasoned financial analyst and writer passionate about empowering others through clear, actionable advice on money and life.
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