Rukmini Iyer’s quick and easy lime dal with roast squash and chilli cashews – recipe | Food

This would possibly come as a shock to some readers, however I’m not a fan of dal. There have been simply two variations that I favored, and each have been made by my mom: one with lime and coconut, the opposite a slow-cooked black dal with cream (even nicer than the Dishoom model). However now a 3rd quick-cook dal has made it into my corridor of fame. And the key? Blitzing it till very clean, then serving with a topping of roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.Lime dal with roast squash and chilli cashewsPrep 15 minCook 30 minServes 2600g butternut squash flesh, lower into 1cm cubes1 tbsp impartial or olive oilSea salt flakes1 tsp freshly floor coriander1 tsp floor cumin150g pink lentils, rinsed well1 garlic clove, peeled½ tsp turmericJuice of 1-2 limes, to taste1 tsp butterChopped contemporary coriander, to serveFor the chilli cashews60g cashew nuts1 tsp impartial oil, or olive oil¼ tsp chilli flakesHeat the oven to 220C (200C fan)/425F/fuel 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the bottom coriander and cumin right into a roasting tin large enough to carry all of the veg in a single layer, and blend effectively to coat. Roast for 25-Half-hour, till cooked by and beginning to catch on the edges.In the meantime, put the lentils in a big pan with 500ml just-boiled water, the garlic and the turmeric, and produce to a boil. Partially cowl, decrease the warmth and simmer, stirring often, for 20-25 minutes, till the lentils are delicate.Combine the cashews, oil, chilli and an enormous pinch of salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the identical oven; by the point the squash is prepared, the nuts needs to be properly toasted. Whisk the dal and season with lime juice and sea salt to style. You have to numerous each: consider the dal as a very clean canvas (I used the juice of two limes and I’m embarrassed to say how a lot salt!). Maintain adjusting and tasting till you’re proud of the seasoning, then add the butter.My last step, which takes this dish to the subsequent degree, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Style once more – it needs to be good.Divide the dal between two bowls, high with the roast squash and chilli cashews, scatter over the coriander and serve scorching with rice and/or breads.