🔗 Share this article

This could be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Blitzing it until very smooth, then topping with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams butternut squash flesh, cut into 1cm pieces
One tablespoon neutral or olive oil
Flaky sea salt
1 tsp ground cilantro
1 tsp ground cumin
150g red split lentils, thoroughly washed
One garlic clove, skin removed
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60g cashews
1 tsp neutral oil, or extra virgin olive oil
A quarter tsp chilli flakes

Heat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a big pinch of salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.

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

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with rice and/or breads.