bohemianwanderer – This hearty butternut squash and lentil dal dish is perfect for a comforting meal. The rich, savory flavors come from the roasted squash and spiced lentils, while the crunchy chilli cashews add an exciting texture contrast. Start by preheating your oven to 220°C (200°C fan)/425°F/gas mark 7.
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Cut the butternut squash into 1 cm cubes and place them in a roasting tin. Add 1 tablespoon of neutral or olive oil, a teaspoon of sea salt, and 1 teaspoon each of ground coriander and cumin. Toss everything together to coat the squash evenly. Roast in the oven for 25-30 minutes, or until the squash is soft and caramelized at the edges.
While the squash roasts, prepare the dal. Rinse 150g of red lentils under cold water and add them to a large pan. Pour in 500ml of just-boiled water and add a peeled garlic clove and ½ teaspoon of turmeric. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan partially and cook for 20-25 minutes, stirring occasionally, until the lentils become soft and creamy.
Chilli Cashews and Finishing Touches
While the dal is simmering, make the chilli cashews. In a small baking tray, mix 60g of cashew nuts with 1 teaspoon of oil, ¼ teaspoon of chilli flakes, and a pinch of salt. When the butternut squash has about eight minutes left to cook, place the tray with the cashews in the oven. By the time the squash is ready, the cashews will be lightly toasted and fragrant.
Once the lentils are soft, whisk them to combine and season with lime juice and sea salt to taste. This step is crucial, as the dal needs plenty of seasoning to bring out the flavors. Don’t be shy with the lime juice—use the juice of 1 or 2 limes to balance the richness of the dal. Adjust the salt until the dal tastes just right. Stir in 1 teaspoon of butter for extra creaminess. For an extra smooth texture, blend the dal in batches using a high-speed blender. Add the cooked garlic clove from the dal to the blender for a deeper flavor. Taste again and make any final adjustments to seasoning.
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Once everything is ready, divide the dal between two bowls. Top each with the roasted butternut squash, toasted chilli cashews, and fresh chopped coriander. Serve the dish hot with rice or flatbreads on the side for a complete meal. This vibrant, spiced dal with squash and crunchy cashews offers layers of flavor and texture that will satisfy both vegetarians and meat-eaters alike. It’s a great dish to enjoy on its own or paired with other sides.
