Rukmini Iyer's Quick and Simple Lentil Dish with Roasted Squash and Chilli Nuts – Recipe
It might come as a surprise to some cooks, but I am not a fan of dal. There were just two versions that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? 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 Roast Squash and Spicy Nuts
Prep 15 minutes
Cook 30 minutes
Serves 2
600g butternut squash flesh, cut into 1cm pieces
One tbsp light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
One tsp ground cumin
150 grams red lentils, thoroughly washed
1 clove of garlic, peeled
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Fresh cilantro leaves, to serve
For the Spiced Nuts
60 grams cashew nuts
1 tsp neutral oil, or extra virgin olive oil
¼ teaspoon chilli flakes
Preheat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.
At the same time, put the lentils in a big pot with 500ml just-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.
Mix the cashews, cooking oil, chilli flakes and a generous pinch of salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.
Stir the lentils 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 from two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re happy with the flavor, then stir in 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 powerful blender. Sample once more – it should be just right.
Divide the dal between two dishes, top with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or breads.
