🔗 Share this article

This could be unexpected to many cooks, but I am not a fan of dal. There were just two versions that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a new 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 revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves two

600 grams butternut squash flesh, diced into 1cm cubes
1 tbsp light-tasting oil
Flaky sea salt
One teaspoon ground cilantro
One tsp ground cumin
150g red split lentils, thoroughly washed
1 garlic clove, skin removed
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashews
One teaspoon neutral oil, or extra virgin olive oil
¼ tsp red pepper flakes

Heat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the ground coriander and cumin spice into a baking tray big enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Bake for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric spice, 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, cooking oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and season with lime juice and salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re happy with the flavor, then stir in the butter.

My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic) in portions in a high-speed blender. Taste again – it should be just right.

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