🔗 Share this article This Fast and Easy Lentil Dish with Roast Pumpkin and Chilli Cashews – Recipe This could be unexpected to some cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, 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 made it into my hall of fame. And the key? Blitzing it until very smooth, then serving with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation. Lime Dal with Roast Squash and Spicy Nuts Prep 15 min Cook 30 min Serves 2 600 grams butternut squash flesh, diced into 1-centimeter cubes One tbsp light-tasting oil Flaky sea salt 1 tsp freshly ground coriander 1 tsp ground cumin 150g red split lentils, thoroughly washed One garlic clove, skin removed Half tsp turmeric powder Lime juice from 1-2 fruits, as preferred One tsp dairy butter Chopped fresh coriander, for garnish For the Chilli Cashews 60g cashew nuts One teaspoon neutral oil, or olive oil ¼ teaspoon chilli flakes Heat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the coriander powder and cumin into a baking tray large enough to hold all the vegetables in a single layer, and mix well to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges. Meanwhile, place the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened. Combine the nuts, oil, chilli and a generous pinch of sea salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted. Whisk the dal and flavor with citrus juice and sea salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (I added the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re happy with the flavor, 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 batches in a powerful blender. Taste again – it should be perfect. Portion the lentils between two dishes, cover with the roast squash and chilli cashews, sprinkle with the cilantro and enjoy warm with steamed rice and/or breads.