Rukmini Iyer's Fast and Easy Lime Dal with Roast Squash and Chilli Cashews – Recipe
It might come as a surprise to some cooks, but I am not a fan of dal. There were just two types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a new quick-cook dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.
Citrus Lentils with Roast Squash and Spicy Nuts
Prep 15 min
Cook 30 minutes
Serves two
600g pumpkin cubes, diced into 1-centimeter cubes
1 tbsp light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
1 teaspoon cumin powder
150g red split lentils, thoroughly washed
1 garlic clove, skin removed
½ teaspoon turmeric
Juice of 1-2 limes, as preferred
One tsp butter
Chopped fresh coriander, for garnish
For the Spiced Nuts
60g cashews
1 teaspoon neutral oil, or olive oil
¼ tsp red pepper flakes
Preheat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray large enough to hold all the veg in one layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.
Meanwhile, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.
Combine the nuts, oil, chilli and a big pinch of salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.
Stir the lentils and season with citrus juice and 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 hate to admit how much salt!). Continue tweaking and tasting until you’re happy with the flavor, then add the butter.
The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic) in batches in a high-speed blender. Taste again – it should be perfect.
Portion the lentils between two bowls, top with the roast squash and chilli cashews, scatter over the cilantro and serve hot with rice and/or breads.