🔗 Share this article This Fast and Simple Lentil Dish with Roast Squash and Chilli Nuts – Method It might be unexpected to some readers, but I am not a fan of dal. There were just two types that I liked, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a new quick-cook dal has joined my hall of fame. And the key? Pureeing it until very smooth, then topping with roast squash and moreish chilli cashews. It’s a revelation that’s now on my regular menu. Lime Dal with Baked Pumpkin and Spicy Nuts Prep 15 minutes Cook 30 minutes Serves two 600g pumpkin cubes, diced into 1-centimeter cubes One tbsp light-tasting oil Sea salt flakes One tsp ground cilantro 1 teaspoon ground cumin 150g red split lentils, rinsed well One garlic clove, skin removed Half tsp turmeric Lime juice from 1-2 fruits, to taste One tsp butter Fresh cilantro leaves, to serve For the Chilli Cashews 60g cashew nuts 1 tsp neutral oil, or olive oil ¼ teaspoon red pepper flakes Preheat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and mix well to coat. Bake for 25 to 30 minutes, until tender and starting to catch at the edges. At the same time, place the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft. 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 same oven; 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 totally neutral base (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and sampling until you’re satisfied with the seasoning, then stir in the butter. The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Taste again – it should be just right. Portion the lentils between two bowls, cover with the roast squash and chilli cashews, sprinkle with the cilantro and serve hot with rice and/or breads.