This Fast and Easy Lime Dal with Roasted Squash and Chilli Nuts – Method

It might be unexpected to many cooks, but I am not a fan of dal. There were just two versions that I enjoyed, and both were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a third quick-cook dal has made it into my favorites list. And the key? Pureeing it until very smooth, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams pumpkin cubes, diced into 1cm pieces
One tablespoon light-tasting oil
Flaky sea salt
One teaspoon ground cilantro
1 tsp cumin powder
150 grams red lentils, rinsed well
1 clove of garlic, skin removed
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60 grams cashew nuts
One teaspoon neutral oil, or olive oil
¼ tsp red pepper flakes

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

At the same time, place the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a big pinch of salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and season with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I used the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then add the butter.

My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic clove) in batches 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 steamed rice and/or flatbreads.