This Fast and Easy Lentil Dish with Roast Pumpkin and Chilli Nuts – Method

It might be unexpected to many readers, but I am not a fan of dal. Only a couple of types that I liked, and both were made by my mother: 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 secret? Blitzing it until perfectly creamy, then serving with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600g pumpkin cubes, diced into 1-centimeter cubes
1 tbsp neutral or olive oil
Sea salt flakes
One teaspoon ground cilantro
One teaspoon ground cumin
150g red split lentils, rinsed well
One garlic clove, skin removed
Half tsp turmeric powder
Juice of 1-2 limes, as preferred
1 tsp dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashew nuts
One tsp neutral oil, or olive oil
A quarter teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp 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 cover. Roast for 25-30 minutes, until cooked through and beginning to brown.

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a big 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 nuts should be nicely toasted.

Stir the lentils and season with citrus juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re satisfied with the flavor, then add the butter.

My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two bowls, top with the baked pumpkin and chilli cashews, scatter over the cilantro and enjoy warm with rice and/or breads.