🔗 Share this article

This could be unexpected to some cooks, but I am not a fan of dal. Only a couple of versions that I liked, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a new fast-cooking dal has made it into my hall of fame. And the key? Blitzing it until perfectly creamy, then serving with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, cut into 1-centimeter pieces
1 tbsp light-tasting oil
Flaky sea salt
One teaspoon ground cilantro
1 teaspoon ground cumin
150g red lentils, thoroughly washed
1 clove of garlic, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, to taste
One teaspoon butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashews
1 tsp neutral oil, or olive oil
A quarter tsp red pepper flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and season with citrus juice and sea salt to taste. You will need a good amount 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 seasoning!). Continue tweaking and tasting until you’re happy with the seasoning, then add the butter.

My final step, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be just right.

Divide the dal between two bowls, cover with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with steamed rice and/or flatbreads.