It might come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two types that I liked, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a third quick-cook dal has joined my favorites list. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.
Lime Dal with Baked Pumpkin and Chilli Cashews
Prep 15 min
Cook 30 minutes
Serves 2
600 grams pumpkin cubes, diced into 1-centimeter pieces
One tbsp neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
One teaspoon ground cumin
150g red split lentils, thoroughly washed
One clove of garlic, skin removed
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
One tsp butter
Fresh cilantro leaves, to serve
For the Chilli Cashews
60 grams cashews
One teaspoon neutral oil, or olive oil
¼ tsp red pepper flakes
Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.
At the same time, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.
Mix the cashews, cooking oil, chilli and a generous pinch of salt in a small baking tray. When the squash 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.
Whisk the dal and season with lime juice and salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much seasoning!). Continue tweaking 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 clove) in batches in a high-speed blender. Taste again – it should be just right.
Portion the lentils between two dishes, cover with the roast squash and spiced nuts, scatter over the coriander and serve hot with steamed rice and/or flatbreads.
