🔗 Share this article

It might come as a surprise to many cooks, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Blitzing it until very smooth, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams pumpkin cubes, diced into 1-centimeter pieces
1 tbsp light-tasting oil
Sea salt flakes
One tsp ground cilantro
One teaspoon ground cumin
150 grams red split lentils, thoroughly washed
1 clove of garlic, peeled
Half teaspoon turmeric
Lime juice from 1-2 fruits, to taste
1 tsp butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60g cashews
One teaspoon light oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in one layer, and mix well to coat. Bake for 25-30 minutes, until tender and starting to catch at the edges.

At the same time, place the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a big pinch of salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and flavor with lime juice and sea salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re satisfied with the flavor, then stir in the butter.

My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic) in batches in a powerful blender. Taste again – it should be just right.

Divide the dal between two dishes, cover with the baked pumpkin and chilli cashews, scatter over the coriander and enjoy warm with steamed rice and/or breads.