Rukmini Iyer's Fast and Easy Lentil Dish with Roasted Squash and Chilli Cashews – Method
It might be unexpected to some readers, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a new quick-cook dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.
Lime Dal with Roast Squash and Spicy Nuts
Prep 15 minutes
Cook 30 minutes
Serves two
600g butternut squash flesh, diced into 1cm cubes
1 tbsp neutral or olive oil
Sea salt flakes
1 tsp freshly ground coriander
1 tsp cumin powder
150 grams red lentils, rinsed well
1 garlic clove, skin removed
½ teaspoon turmeric
Lime juice from 1-2 fruits, to taste
One tsp dairy butter
Chopped fresh coriander, for garnish
For the Chilli Cashews
60 grams cashews
1 tsp light oil, or olive oil
¼ teaspoon chilli flakes
Heat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the ground coriander and cumin into a roasting tin large enough to hold all the vegetables in one layer, and toss thoroughly to cover. Bake for 25-30 minutes, until cooked through and starting to catch at the edges.
Meanwhile, place the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, 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 generous pinch of 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 pumpkin is done, the nuts should be perfectly roasted.
Whisk the dal and flavor with lime juice and sea salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I used the juice from two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re satisfied with the seasoning, then add the butter.
The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Sample once more – it should be just right.
Portion the lentils between two bowls, top with the roast squash and spiced nuts, scatter over the cilantro and serve hot with rice and/or flatbreads.
