This Quick and Easy Lime Dal with Roasted Pumpkin and Chilli Cashews – Method
It might be unexpected to some readers, but I am not a fan of dal. There were just two types that I liked, and both 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 made it into my favorites list. 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 Baked Pumpkin and Chilli Cashews
Prep 15 minutes
Cook 30 min
Serves two
600g pumpkin cubes, diced into 1-centimeter pieces
1 tbsp neutral or olive oil
Flaky sea salt
One teaspoon freshly ground coriander
One teaspoon ground cumin
150 grams red lentils, rinsed well
1 garlic clove, skin removed
Half teaspoon turmeric
Lime juice from 1-2 fruits, to taste
1 tsp dairy butter
Chopped fresh coriander, to serve
For the Spiced Nuts
60 grams cashews
1 tsp light oil, or extra virgin olive oil
A quarter teaspoon chilli flakes
Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, 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.
Meanwhile, put the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.
Combine the nuts, cooking oil, chilli flakes and a generous pinch of salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.
Whisk the dal and flavor with lime juice and sea salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re satisfied with the seasoning, then stir in the butter.
The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – it should be just right.
Divide the dal between two bowls, top with the baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or breads.
