Creamy Cashew Lentil Dal with Tahini

Allergen Warning

• This recipe contains CASHEWS (tree nuts), SOY (from soy sauce), and SESAME (from tahini). For individuals with these allergies, this dish must be avoided entirely. Inform guests of these allergens before serving.

Cross Contamination

• If preparing for allergen-sensitive individuals, use dedicated equipment (blenders, cutting boards, utensils) that has not contacted tree nuts, soy products, or sesame. Clean all surfaces thoroughly between preparations.

Storage

• Cashew cream should be stored in an airtight container in the refrigerator and consumed within 3-4 days. The prepared dal can be refrigerated for up to 5 days in a covered container.

High Risk Population

• For immunocompromised individuals, elderly, or young children, ensure all ingredients are prepared fresh and the cashew cream is made from properly stored, fresh cashews to minimize risk of microbial contamination.

Handling

• Raw cashews require soaking (typically 2-4 hours or overnight) before blending. Discard soaking water and rinse thoroughly before use to improve digestibility and ensure proper cream texture.

Cooking Temperature

• Ensure the dal reaches a rolling boil and lentils are fully cooked (typically 20-30 minutes of simmering until tender). The cashew cream should be blended until completely smooth to avoid gritty texture that could pose a choking hazard for vulnerable populations.