🔗 Share this article This Fast and Simple Lime Dal with Roasted Squash and Spicy Nuts – Method This could be unexpected to some readers, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has joined my favorites list. And the secret? Pureeing it until perfectly creamy, then serving with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu. Citrus Lentils with Roast Squash and Spicy Nuts Prep 15 minutes Cook 30 minutes Serves 2 600g butternut squash flesh, diced into 1-centimeter cubes One tablespoon light-tasting oil Flaky sea salt One tsp ground cilantro One tsp ground cumin 150 grams red split lentils, thoroughly washed One clove of garlic, skin removed ½ tsp turmeric Juice of 1-2 limes, as preferred One teaspoon dairy butter Fresh cilantro leaves, for garnish For the Chilli Cashews 60g cashew nuts One teaspoon neutral oil, or extra virgin olive oil ¼ teaspoon chilli flakes Heat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the vegetables in one layer, and mix well to cover. Roast for 25-30 minutes, until cooked through and beginning to brown. At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft. Mix the cashews, cooking oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew 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 each: consider the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re satisfied with the flavor, then stir in the butter. My final step, which takes this dish to the next stage, 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, cover with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with steamed rice and/or breads.