This could be unexpected to many readers, but I do not particularly enjoy of dal. There were just two types that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream. But now a new quick-cook dal has joined my hall of fame. And the key? Pureeing it until very smooth, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.
Lime Dal with Roast Squash and Spicy Nuts
Prep 15 min
Cook 30 min
Serves 2
600 grams butternut squash flesh, cut into 1-centimeter cubes
1 tablespoon light-tasting oil
Flaky sea salt
1 tsp freshly ground coriander
One teaspoon ground cumin
150g red split lentils, thoroughly washed
1 garlic clove, peeled
Half tsp turmeric powder
Juice of 1-2 limes, as preferred
One tsp butter
Fresh cilantro leaves, for garnish
For the Spiced Nuts
60 grams cashew nuts
One teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon chilli flakes
Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin into a roasting tin big enough to hold all the vegetables in one 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 recently boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.
Combine the nuts, oil, chilli and a big pinch of sea salt in a small oven tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.
Whisk the dal and season with lime juice and sea salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re happy with the flavor, then add the butter.
The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic) in batches in a powerful blender. Sample once more – it should be just right.
Divide the dal between two bowls, cover with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with steamed rice and/or flatbreads.
