This Quick and Easy Lime Dal with Roast Squash and Spicy Nuts – Method

This could come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a third fast-cooking dal has joined my favorites list. And the key? Pureeing it until very smooth, 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 Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

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

For the Chilli Cashews

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

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

Meanwhile, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

Stir the lentils and season with citrus juice and sea salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then add the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – it should be perfect.

Divide the dal between two dishes, cover with the baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with rice and/or flatbreads.