🔗 Share this article

It might be unexpected to some readers, but I do not particularly enjoy of dal. There were just two versions that I liked, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until very smooth, then topping with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, diced into 1-centimeter cubes
One tablespoon light-tasting oil
Flaky sea salt
1 tsp freshly ground coriander
One teaspoon ground cumin
150 grams red lentils, rinsed well
One garlic clove, skin removed
Half teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
One tsp butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

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

Heat the oven to 220°C (200°C fan)/425F/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 to 30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a generous pinch of sea salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and season with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in portions in a high-speed blender. Taste again – it should be perfect.

Portion the lentils between two bowls, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with steamed rice and/or breads.