🔗 Share this article

This could come as a surprise to some readers, but I am not a fan of dal. There were just two types that I liked, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the key? Pureeing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600g pumpkin cubes, cut into 1cm pieces
One tablespoon neutral or olive oil
Sea salt flakes
1 teaspoon ground cilantro
1 teaspoon cumin powder
150 grams red split lentils, rinsed well
One clove of garlic, skin removed
½ teaspoon turmeric powder
Juice of 1-2 limes, as preferred
1 tsp butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashew nuts
One tsp light oil, or olive oil
¼ tsp chilli flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray large enough to hold all the vegetables in one layer, and toss thoroughly to coat. Roast 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 recently boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a generous pinch of salt in a small baking tray. When the squash has 8 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 salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re satisfied with the seasoning, then add the butter.

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Taste again – it should be just right.

Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.