🔗 Share this article This Fast and Simple Lentil Dish with Roast Squash and Chilli Nuts – Recipe This could come as a surprise to some cooks, but I am not a fan of dal. There were just two types that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then serving with roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation. Lime Dal with Baked Pumpkin and Spicy Nuts Prep 15 minutes Cook 30 min Serves two 600 grams pumpkin cubes, cut into 1-centimeter pieces 1 tbsp light-tasting oil Flaky sea salt 1 tsp ground cilantro One teaspoon ground cumin 150 grams red lentils, rinsed well One clove of garlic, skin removed Half tsp turmeric powder Lime juice from 1-2 fruits, as preferred 1 tsp dairy butter Fresh cilantro leaves, for garnish For the Spiced Nuts 60 grams cashew nuts One teaspoon light oil, or olive oil A quarter teaspoon red pepper flakes Preheat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the veg in a single layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and beginning to brown. Meanwhile, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened. Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small baking tray. When the squash has 8 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 season with citrus juice and salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I used the juice from 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 elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Taste again – it should be perfect. Portion the lentils between two dishes, cover with the roast squash and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or breads.