🔗 Share this article

This could be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1cm pieces
1 tbsp light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
One teaspoon cumin powder
150g red split lentils, rinsed well
1 clove of garlic, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
1 teaspoon light oil, or extra virgin olive oil
¼ tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a tsp of sea salt, and the coriander powder and cumin into a baking tray large enough to hold all the vegetables in one layer, and mix well to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a big pinch of salt in a small oven tray. When the pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re happy with the flavor, then stir in the butter.

My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Taste again – it should be just right.

Portion the lentils between two dishes, top with the roast squash and chilli cashews, sprinkle with the coriander and serve hot with rice and/or breads.