🔗 Share this article

It might come as a surprise to some readers, but I am not a fan of dal. Only a couple of types that I liked, and both 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 joined my hall of fame. And the secret? Pureeing it until perfectly creamy, then serving with roast squash 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 minutes
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1cm cubes
1 tablespoon light-tasting oil
Flaky sea salt
1 teaspoon freshly ground coriander
One tsp ground cumin
150 grams red lentils, thoroughly washed
1 garlic clove, skin removed
½ teaspoon turmeric
Juice of 1-2 limes, as preferred
1 tsp dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashew nuts
1 tsp neutral oil, or olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the ground coriander and cumin into a baking tray large enough to hold all the veg in a single layer, and mix well to coat. Bake for 25-30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a generous pinch of salt in a small baking tray. When the squash 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 flavor with citrus juice and salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I added the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re satisfied with the seasoning, then add the butter.

My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in portions in a powerful blender. Taste again – it should be just right.

Divide the dal between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the coriander and enjoy warm with steamed rice and/or flatbreads.