🔗 Share this article This Fast and Simple Lentil Dish with Roast Pumpkin and Chilli Cashews – Recipe This could come as a surprise to many cooks, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a new fast-cooking dal has joined my hall of fame. And the secret? Pureeing it until very smooth, then serving with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my regular menu. Lime Dal with Baked Pumpkin and Spicy Nuts Prep 15 minutes Cook 30 min Serves two 600g butternut squash flesh, diced into 1-centimeter cubes 1 tbsp neutral or olive oil Flaky sea salt One tsp freshly ground coriander One tsp ground cumin 150g red lentils, thoroughly washed 1 clove of garlic, peeled ½ tsp turmeric powder Lime juice from 1-2 fruits, to taste One tsp butter Chopped fresh coriander, for garnish For the Chilli Cashews 60 grams cashews One teaspoon light oil, or olive oil ¼ tsp red pepper flakes Heat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the vegetables in one layer, and toss thoroughly to coat. Bake for 25 to 30 minutes, until tender and beginning to brown. Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are soft. Combine the nuts, cooking oil, chilli and a generous pinch of sea 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 squash is ready, the cashews ought to be nicely toasted. Stir the lentils and flavor with citrus juice and salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re satisfied 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 clove) in portions in a powerful blender. Sample once more – it should be perfect. Portion the lentils between two bowls, cover with the roast squash and spiced nuts, scatter over the coriander and enjoy warm with steamed rice and/or flatbreads.