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This Quick and Easy Lentil Dish with Roasted Squash and Spicy Nuts – Method
It might be unexpected to many readers, but I am not a fan of dal. Only a couple of versions that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.
Lime Dal with Roast Squash and Chilli Cashews
Prep 15 minutes
Cook 30 minutes
Serves two
600 grams pumpkin cubes, diced into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon freshly ground coriander
One teaspoon ground cumin
150 grams red split lentils, thoroughly washed
1 garlic clove, peeled
½ teaspoon turmeric powder
Juice of 1-2 limes, as preferred
One tsp butter
Fresh cilantro leaves, to serve
For the Chilli Cashews
60 grams cashew nuts
1 tsp light oil, or extra virgin olive oil
ÂĽ tsp chilli flakes
Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to cover. Roast for 25-30 minutes, until cooked through and beginning to brown.
At the same time, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.
Combine the nuts, cooking oil, chilli and a generous pinch of salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.
Stir the lentils and season with lime juice and salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I added the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re satisfied with the seasoning, then add the butter.
My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be perfect.
Divide the dal between two bowls, top with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with steamed rice and/or breads.
Samuel Berry
A seasoned gaming journalist with over a decade of experience covering esports and indie game developments.
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