🔗 Share this article

This could come as a surprise to some readers, but I do not particularly enjoy of dal. There were just two types that I liked, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a new quick-cook dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1-centimeter cubes
1 tbsp neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
One teaspoon ground cumin
150g red lentils, thoroughly washed
1 garlic clove, peeled
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
One teaspoon butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashews
1 tsp light oil, or olive oil
¼ tsp red pepper flakes

Heat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, oil, a tsp of salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a generous pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.

Whisk the dal and flavor with citrus juice and salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re satisfied with the flavor, then add the butter.

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

Divide the dal between two dishes, cover with the roast squash and spiced nuts, scatter over the coriander and enjoy warm with steamed rice and/or breads.