🔗 Share this article This Quick and Simple Lime Dal with Roast Squash and Spicy Cashews – Recipe It might come as a surprise to some readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a third fast-cooking dal has made it into my favorites list. And the key? Pureeing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu. Citrus Lentils with Baked Pumpkin and Spicy Nuts Prep 15 min Cook 30 minutes Serves 2 600g butternut squash flesh, cut into 1-centimeter pieces One tablespoon light-tasting oil Sea salt flakes One tsp freshly ground coriander One teaspoon ground cumin 150g red lentils, thoroughly washed One clove of garlic, peeled ½ tsp turmeric powder Lime juice from 1-2 fruits, to taste 1 tsp dairy butter Fresh cilantro leaves, for garnish For the Chilli Cashews 60 grams cashews 1 teaspoon neutral oil, or extra virgin olive oil ¼ teaspoon chilli flakes Heat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the vegetables in one layer, and toss thoroughly to coat. Bake for 25-30 minutes, until cooked through and starting to catch at the edges. Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened. Mix the cashews, oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the nuts should be nicely toasted. Stir the lentils and season with citrus juice and sea salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re happy with the seasoning, then add the butter. My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Sample once more – it should be just right. Divide the dal between two bowls, cover with the roast squash and spiced nuts, scatter over the cilantro and enjoy warm with rice and/or flatbreads.