🔗 Share this article

This could be unexpected to some cooks, but I am not a fan of dal. There were just two versions that I liked, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, diced into 1-centimeter cubes
One tablespoon neutral or olive oil
Sea salt flakes
One tsp freshly ground coriander
One teaspoon cumin powder
150 grams red split lentils, rinsed well
1 garlic clove, peeled
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
One teaspoon butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

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

Preheat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, oil, a teaspoon of salt, and the ground coriander and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a big pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and flavor with lime juice and sea salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (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 seasoning, then stir in the butter.

My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic) in batches in a powerful blender. Sample once more – it should be just right.

Portion the lentils between two dishes, top with the roast squash and spiced nuts, scatter over the cilantro and enjoy warm with steamed rice and/or breads.