🔗 Share this article

This could come as a surprise to many readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were made by my mother: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600g pumpkin cubes, diced into 1cm cubes
One tablespoon neutral or olive oil
Sea salt flakes
One tsp freshly ground coriander
1 teaspoon ground cumin
150g red lentils, rinsed well
1 garlic clove, peeled
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60 grams cashew nuts
One teaspoon light oil, or olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, 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 mix well to cover. Bake for 25 to 30 minutes, until cooked through and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic 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.

Mix the cashews, cooking oil, chilli and a generous pinch of sea 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 squash is ready, the nuts should be nicely toasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need quite a lot 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 tasting until you’re happy with the seasoning, then add the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Sample once more – it should be just right.

Divide the dal between two dishes, top with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with steamed rice and/or breads.