🔗 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 each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has made it into my favorites list. And the secret? Blitzing it until very smooth, then topping with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, diced into 1-centimeter cubes
One tablespoon neutral or olive oil
Sea salt flakes
One tsp ground cilantro
One teaspoon ground cumin
150g red split lentils, rinsed well
1 garlic clove, skin removed
Half tsp turmeric
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashews
One teaspoon light oil, or olive oil
A quarter tsp red pepper flakes

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

Meanwhile, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli and a generous pinch of sea salt in a small baking tray. When the squash 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.

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

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

Portion the lentils between two bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.