This Quick and Easy Lime Dal with Roasted Squash and Spicy Nuts – Method

This could come as a surprise to many cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were made by my mother: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a third fast-cooking dal has made it into my favorites list. And the key? Pureeing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves 2

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

For the Chilli Cashews

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

Heat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin big enough to hold all the vegetables in a single layer, and toss thoroughly to coat. Bake for 25 to 30 minutes, until tender and beginning to brown.

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 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli 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 salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I used the juice from two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re satisfied with the flavor, then stir in the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic) in batches in a high-speed blender. Sample once more – it should be perfect.

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