"There were just two versions that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream (even nicer than the Dishoom version). But now a third quick-cook dal has made it into my hall of fame. And the secret? Blitzing it until very smooth, then serving with a topping of roast squash and moreish chilli cashews. It's a revelation that's now on my weekly rotation."
"Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin big enough to hold all the veg in one layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and starting to catch at the edges. Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and bring to a boil."
Smooth lime-seasoned red lentil dal is made by simmering red lentils with garlic and turmeric, then blitzing until very smooth. Cubed butternut squash is tossed with oil, sea salt, ground coriander and cumin and roasted until caramelized and slightly charred. Cashew nuts are toasted with oil, chilli flakes and salt to create a crunchy, spicy topping. The dal is finished with generous lime juice, butter and chopped coriander, and seasoned heavily with sea salt. Serve the pureed dal topped with roast squash and chilli cashews for bright, tangy, spicy and nutty contrasts and textural variety.
Read at www.theguardian.com
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