🔗 Share this article

This could come as a surprise to many readers, but I am not a fan of dal. There were just two types that I liked, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Pureeing it until very smooth, then serving with roast squash and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams pumpkin cubes, diced into 1-centimeter pieces
1 tablespoon neutral or olive oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 tsp ground cumin
150 grams red split lentils, rinsed well
One garlic clove, skin removed
½ tsp turmeric powder
Juice of 1-2 limes, to taste
One tsp butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60 grams cashew nuts
1 teaspoon light oil, or extra virgin olive oil
¼ tsp chilli flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a generous pinch of salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and flavor with citrus 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 seasoning!). Continue tweaking and sampling until you’re happy with the seasoning, then stir in the butter.

The last touch, which takes this dish to the next stage, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, cover with the roast squash and chilli cashews, scatter over the coriander and enjoy warm with steamed rice and/or breads.