This Quick and Easy Lime Dal with Roast Pumpkin and Chilli Nuts – Method

This could be unexpected to some cooks, but I am not a fan of dal. There were just two versions that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then serving with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams butternut squash flesh, cut into 1cm pieces
One tbsp light-tasting oil
Flaky sea salt
1 teaspoon freshly ground coriander
1 teaspoon ground cumin
150 grams red lentils, rinsed well
1 garlic clove, peeled
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One teaspoon butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60g cashews
One teaspoon light oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

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

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a generous pinch of salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, 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 added the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re happy with the seasoning, then stir in the butter.

My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Sample once more – it should be perfect.

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