🔗 Share this article

This could come as a surprise to some cooks, but I am not a fan of dal. There were just two types that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a new fast-cooking dal has joined my favorites list. And the key? Pureeing it until very smooth, then serving with roast squash and addictive chilli cashews. It’s a game-changer 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 1cm cubes
1 tbsp neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
One teaspoon ground cumin
150 grams red split lentils, thoroughly washed
One garlic clove, skin removed
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
1 tsp butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60 grams cashews
One teaspoon light oil, or olive oil
A quarter teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in one layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of 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 squash is ready, the nuts should be nicely toasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need quite a lot of both: 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 happy with the flavor, then stir in the butter.

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

Divide the dal between two dishes, top with the roast squash and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or flatbreads.