🔗 Share this article

This could be unexpected to many readers, but I am not a fan of dal. There were just two types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has made it into my favorites list. And the secret? Pureeing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1-centimeter cubes
One tbsp neutral or olive oil
Flaky sea salt
One tsp freshly ground coriander
1 tsp ground cumin
150g red split lentils, thoroughly washed
One clove of garlic, peeled
½ teaspoon turmeric powder
Juice of 1-2 limes, as preferred
One tsp dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
1 teaspoon neutral oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in one layer, and toss thoroughly to coat. Bake for 25-30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a big pot with 500 milliliters recently 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.

Mix the cashews, cooking oil, chilli and a generous 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 pumpkin is done, the nuts should be nicely toasted.

Whisk the dal and flavor with citrus 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 of two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then stir in the butter.

The last touch, which takes this dish 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 just right.

Divide the dal between two dishes, top with the roast squash and chilli cashews, sprinkle with the cilantro and serve hot with steamed rice and/or breads.