🔗 Share this article

This could be unexpected to some readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has joined my hall of fame. And the key? Pureeing it until very smooth, then serving with roast squash and addictive chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, cut into 1cm pieces
1 tablespoon neutral or olive oil
Flaky sea salt
One tsp ground cilantro
1 teaspoon ground cumin
150g red lentils, rinsed well
1 clove of garlic, skin removed
½ tsp turmeric
Juice of 1-2 limes, as preferred
One tsp butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60 grams cashews
1 tsp neutral oil, or olive oil
¼ tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the vegetables in one layer, and mix well to coat. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

At the same time, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli and a big pinch of sea salt in a small oven tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then add the butter.

My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in batches in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two dishes, cover with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with rice and/or flatbreads.