Rukmini Iyer's Quick and Easy Lime Dal with Roast Pumpkin and Chilli Nuts – Method
This could come as a surprise to some cooks, but I am not a fan of dal. There were just two versions that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third quick-cook dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.
Lime Dal with Baked Pumpkin and Chilli Cashews
Prep 15 min
Cook 30 minutes
Serves 2
600 grams pumpkin cubes, diced into 1cm cubes
1 tablespoon light-tasting oil
Flaky sea salt
1 teaspoon freshly ground coriander
1 tsp cumin powder
150 grams red lentils, rinsed well
One garlic clove, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One tsp dairy butter
Fresh cilantro leaves, to serve
For the Spiced Nuts
60 grams cashews
One tsp light oil, or olive oil
¼ teaspoon red pepper flakes
Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in a single layer, and mix well to coat. Bake for 25-30 minutes, until tender and starting to catch at the edges.
At the same time, place the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.
Combine the nuts, cooking oil, chilli and a generous pinch of salt in a small oven tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.
Whisk the dal and season with lime juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then add the butter.
My final step, which takes this dish to the next level, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be just right.
Divide the dal between two bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or flatbreads.
