This Quick and Simple Lentil Dish with Roasted Squash and Chilli Nuts – Method

It might come as a surprise to many readers, but I am not a fan of dal. There were just two versions that I liked, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Pureeing it until very smooth, then topping with roast squash and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600g butternut squash flesh, diced into 1cm cubes
1 tbsp light-tasting oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 teaspoon ground cumin
150g red lentils, rinsed well
1 clove of garlic, peeled
½ tsp turmeric
Juice of 1-2 limes, to taste
1 teaspoon butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

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

Heat the oven to 220°C (200°C 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 big enough to hold all the veg in one layer, and mix well to cover. Roast for 25-30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, reduce 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 big pinch of salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be perfectly roasted.

Whisk the dal and flavor with lime juice and 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’m embarrassed to say how much seasoning!). Continue tweaking and sampling until you’re happy with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in batches in a powerful blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or breads.