🔗 Share this article

This could come as a surprise to many cooks, but I am not a fan of dal. There were just two types that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has joined my hall of fame. And the secret? Pureeing it until perfectly creamy, then topping with roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, cut into 1cm pieces
One tablespoon neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
One teaspoon cumin powder
150 grams red split lentils, rinsed well
1 garlic clove, skin removed
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
One tsp dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashew nuts
One tsp light oil, or olive oil
A quarter tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the ground coriander and cumin into a roasting tin big enough to hold all the vegetables in one layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a big pinch of sea salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with citrus juice and salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I used the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re satisfied with the flavor, then stir in the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic) in portions in a high-speed blender. Sample once more – it should be just right.

Portion the lentils between two bowls, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with rice and/or flatbreads.