🔗 Share this article

This could come as a surprise to many cooks, but I am not a fan of dal. There were just two types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has joined my favorites list. And the secret? Pureeing it until very smooth, then topping with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600g butternut squash flesh, cut into 1cm pieces
One tbsp light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
One tsp ground cumin
150g red lentils, rinsed well
One garlic clove, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, to taste
1 tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60g cashews
One teaspoon neutral oil, or olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, oil, a tsp of salt, and the coriander powder and cumin into a baking tray big enough to hold all the veg in one layer, and mix well to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

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

Stir the lentils and flavor with lime juice and sea salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re satisfied with the seasoning, then add the butter.

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

Divide the dal between two bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or breads.