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Lime dal with roast squash and chilli cashews
By Rukmini Iyer · theguardian.com
Serves 2
50 min
A spiced red lentil dal with roasted butternut squash and toasted chilli cashews, finished with lime and fresh coriander.
| prepPreheat oven to 220°C / 425°F (200°C fan / gas 7) | ||||||
| 600 g / 21 oz butternut squash flesh, cut into 1 cm cubes | Toss squash with oil, salt & spices | Roast squash 220°C / 425°F, 25–30 min | Top with squash, cashews & coriander; serve | |||
| 1 tbsp neutral or olive oil | ||||||
| Sea salt flakes | ||||||
| 1 tsp freshly ground coriander | ||||||
| 1 tsp ground cumin | ||||||
| 150 g / 5 oz red lentils, rinsed well | Simmer lentils with garlic & turmeric, 20–25 min | Season dal with lime juice & salt to taste | Stir in butter | Blitz dal in batches; divide into bowls | ||
| 1 garlic clove, peeled | ||||||
| 1/2 tsp turmeric | ||||||
| 60 g / 2 oz cashew nuts | Toss cashews with oil, chilli & salt | Roast cashews 220°C / 425°F, 8 min | ||||
| 1 tsp neutral oil or olive oil | ||||||
| 1/4 tsp chilli flakes | ||||||
| 1-2 limes, juiced, to taste | ||||||
| 1 tsp butter | ||||||
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