This Quick and Simple Lentil Dish with Roasted Pumpkin and Chilli Nuts – Method

It might come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a third quick-cook dal has made it into my favorites list. And the key? Pureeing it until very smooth, then serving with roast squash and moreish chilli cashews. It’s a game-changer 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, cut into 1-centimeter cubes
1 tbsp light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
1 teaspoon ground cumin
150g red split lentils, rinsed well
1 clove of garlic, skin removed
½ teaspoon turmeric
Juice of 1-2 limes, as preferred
One tsp dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashew nuts
One teaspoon neutral oil, or extra virgin olive oil
A quarter tsp chilli flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, oil, a tsp of salt, and the coriander powder and cumin into a baking tray large enough to hold all the vegetables in a single layer, and mix well to cover. Bake for 25-30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a generous pinch of sea salt in a small oven 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.

Whisk the dal and flavor with citrus juice and salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re satisfied with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Sample once more – it should be just right.

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