🔗 Share this article

It might be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a third quick-cook dal has joined my hall of fame. And the key? Blitzing it until perfectly creamy, then topping with roast squash and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600 grams butternut squash flesh, diced into 1-centimeter pieces
1 tbsp light-tasting oil
Flaky sea salt
One tsp ground cilantro
1 teaspoon cumin powder
150 grams red lentils, rinsed well
One garlic clove, skin removed
Half tsp turmeric
Juice of 1-2 limes, to taste
1 teaspoon butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashews
One tsp neutral oil, or olive oil
¼ teaspoon 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 into a baking tray big enough to hold all the veg in one layer, and toss thoroughly to cover. 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 and the turmeric, and bring to a boil. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli and a generous pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and season with citrus juice and 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 tasting until you’re happy with the seasoning, then add 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 high-speed blender. Sample once more – it should be just right.

Portion the lentils between two dishes, top with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with steamed rice and/or flatbreads.