This Quick and Easy Lentil Dish with Roasted Squash and Chilli Cashews – Method

It might be unexpected to many cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until very smooth, then serving with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, diced into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
One teaspoon freshly ground coriander
One teaspoon ground cumin
150g red lentils, thoroughly washed
One garlic clove, peeled
Half tsp turmeric powder
Juice of 1-2 limes, as preferred
One tsp butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60 grams cashew nuts
One teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the vegetables in one layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a big pinch of sea 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 perfectly roasted.

Whisk the dal and season with citrus juice and sea salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I used the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re happy with the seasoning, then add the butter.

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

Divide the dal between two bowls, cover with the baked pumpkin and spiced nuts, scatter over the coriander and serve hot with rice and/or flatbreads.