🔗 Share this article

It might come as a surprise to many cooks, but I am not a fan of dal. There were just two versions that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a new fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until very smooth, then serving with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, diced into 1cm cubes
1 tablespoon neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
1 tsp cumin powder
150 grams red lentils, thoroughly washed
1 clove of garlic, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, to taste
One teaspoon dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60g cashews
One tsp light oil, or extra virgin olive oil
¼ tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the vegetables in a single layer, and mix well to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

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

Mix the cashews, cooking oil, chilli and a generous pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and sampling until you’re satisfied with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic) in batches in a powerful blender. Taste again – it should be just right.

Divide the dal between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or breads.