🔗 Share this article

This could come as a surprise to many readers, but I am not a fan of dal. Only a couple of versions that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Blitzing it until very smooth, then serving with baked pumpkin and addictive 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 minutes
Serves 2

600 grams pumpkin cubes, diced into 1-centimeter cubes
One tablespoon light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
1 teaspoon ground cumin
150 grams red lentils, thoroughly washed
One clove of garlic, peeled
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
One tsp dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60 grams cashews
One teaspoon neutral oil, or olive oil
¼ tsp red pepper flakes

Heat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables in one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until cooked through 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 clove and the turmeric spice, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli and a big pinch of salt in a small oven tray. When the pumpkin has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, 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 each: consider the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re happy with the seasoning, then stir in the butter.

My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in batches in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, top with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with steamed rice and/or breads.