🔗 Share this article

This could be unexpected to many readers, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has joined my favorites list. And the key? Blitzing it until very smooth, then topping 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 minutes
Cook 30 min
Serves 2

600 grams butternut squash flesh, cut into 1cm cubes
1 tablespoon light-tasting oil
Flaky sea salt
1 teaspoon freshly ground coriander
1 teaspoon cumin powder
150 grams red split lentils, rinsed well
1 clove of garlic, peeled
½ teaspoon turmeric
Juice of 1-2 limes, as preferred
One teaspoon butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashew nuts
One teaspoon neutral oil, or olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a tsp of salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to coat. Bake for 25-30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a big pinch of sea salt in a small baking 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 perfectly roasted.

Stir the lentils and season with citrus juice and salt to taste. You will need quite a lot of each: think of 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 add the butter.

The last touch, which takes this dish 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 perfect.

Divide the dal between two bowls, top with the roast squash and spiced nuts, scatter over the cilantro and enjoy warm with steamed rice and/or flatbreads.