🔗 Share this article

This could be unexpected to some cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has joined my favorites list. And the key? Pureeing it until very smooth, then topping with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600 grams butternut squash flesh, diced into 1-centimeter pieces
One tbsp light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
One teaspoon cumin powder
150g red lentils, thoroughly washed
One clove of garlic, skin removed
½ teaspoon turmeric
Juice of 1-2 limes, as preferred
1 tsp dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

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

Preheat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, oil, a tsp of sea salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in one layer, and mix well to cover. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli and a generous pinch of salt in a small baking tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted.

Stir the lentils and season with citrus juice and sea salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I added 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 add 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 powerful blender. Sample once more – it should be perfect.

Divide the dal between two dishes, cover with the baked pumpkin and spiced nuts, sprinkle with the coriander and serve hot with steamed rice and/or breads.