🔗 Share this article This Quick and Simple Lime Dal with Roast Squash and Spicy Cashews – Recipe It might be unexpected to some cooks, but I am not a fan of dal. Only a couple of types that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu. Lime Dal with Baked Pumpkin and Chilli Cashews Prep 15 min Cook 30 min Serves two 600g pumpkin cubes, cut into 1cm pieces 1 tbsp light-tasting oil Sea salt flakes One tsp ground cilantro One teaspoon ground cumin 150g red lentils, rinsed well One clove of garlic, skin removed Half teaspoon turmeric powder Juice of 1-2 limes, as preferred One tsp dairy butter Fresh cilantro leaves, to serve For the Spiced Nuts 60g cashews One tsp neutral oil, or olive oil A quarter teaspoon red pepper flakes Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, oil, a tsp of salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables in one layer, and mix well to coat. Bake for 25 to 30 minutes, until cooked through and beginning to brown. At the same time, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are soft. Mix the cashews, cooking oil, chilli flakes and a generous pinch of salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted. Stir the lentils and season with citrus juice and salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re satisfied with the flavor, then add the butter. The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Taste again – it should be perfect. Portion the lentils between two bowls, top with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with steamed rice and/or flatbreads.