This Quick and Easy Lime Dal with Roasted Pumpkin and Chilli Cashews – Method

This could come as a surprise to many readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has made it into my favorites list. And the key? Pureeing it until perfectly creamy, then topping with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, diced into 1cm cubes
One tbsp light-tasting oil
Flaky sea salt
One tsp ground cilantro
1 tsp ground cumin
150g red lentils, rinsed well
1 garlic clove, peeled
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashew nuts
One teaspoon neutral oil, or olive oil
A quarter tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the vegetables in one layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a generous 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 pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and flavor with lime juice and sea salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re happy with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be just right.

Divide the dal between two bowls, top with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or breads.