Rukmini Iyer’s Quick and Easy Lemon Dal with Roasted Pumpkin, Cashew Nuts and Chilli – Recipe | food
TThis may come as a surprise to some readers, but I’m not a Dahl fan. There were only two versions I liked, both made by my mother: one with lemon and coconut, and the other slow-cooked black dal with cream (even nicer than the dishoom version). But now a third quick-cooking dal has arrived in my hall of fame. And the secret? Grind until very fine, then serve with a topping of roasted squash and spicy cashews. It’s a revelation that is now in my weekly rotation.
Lemon dal with roasted pumpkin and cashew nuts
Preparatory school 15 minutes
He cooks 30 minutes
serves 2
600 grams of pumpkin flesh– Cut into 1 cm cubes
1 One tablespoon neutral oil or olive oil
Sea salt flakes
1 A teaspoon of fresh ground coriander
1 A teaspoon of ground cumin
150 grams of red lentilsRinse well
1 Garlic clovepeeler
½ A teaspoon of turmeric
Juice of 1-2 lemonsaccording to taste
1 A teaspoon of butter
Chopped fresh corianderFor service
For cashews with chili
60 grams of cashew nuts
1 A teaspoon of neutral oilor olive oil
¼ A teaspoon of chili flakes
Preheat the oven to 220°C (200°C fan)/425°F/Gas 7. Place the diced squash, oil, 1 teaspoon sea salt, ground coriander and cumin in a roasting tray large enough to hold all the vegetables in a single layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and starting to set on the edges.
Meanwhile, place the lentils in a large pan with 500 ml of boiling water, garlic and turmeric, and bring to a boil. Partially cover the pot, reduce the heat, and simmer, stirring occasionally, for 20-25 minutes, until the lentils are tender.
Mix the cashews, oil, chili pepper and a pinch of salt in a small baking tray. When the squash has eight minutes remaining, place the tray of cashews in the same oven; By the time the squash is ready, the nuts should be well toasted.
Whisk the dal and season with lemon juice and sea salt to taste. You’ll need plenty of both: Think of the dal as a complete blank canvas (I used the juice of two lemons and I’m embarrassed to limit the amount of salt!). Continue adjusting and tasting until you are satisfied with the seasoning, then add the butter.
My final step, which takes this dish to the next level, is to pulse the dal (and garlic clove) in batches in a high-speed blender. Taste again – it should be perfect.
Divide the dal between two bowls, top with the roasted squash, cashews and chillies, scatter over the coriander and serve hot with rice and/or bread.