This Fast and Easy Lime Dal with Roasted Pumpkin and Spicy Cashews – Recipe

This could be unexpected to some cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a new fast-cooking dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then topping with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600g pumpkin cubes, diced into 1-centimeter pieces
1 tablespoon light-tasting oil
Flaky sea salt
One teaspoon ground cilantro
One tsp cumin powder
150g red split lentils, rinsed well
1 garlic clove, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
One teaspoon butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashew nuts
1 tsp light oil, or olive oil
¼ tsp red pepper 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 spice into a baking tray big enough to hold all the veg in one layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a big pot with 500 milliliters just-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 have softened.

Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small baking tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

Stir the lentils and season with citrus juice and sea salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re satisfied with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and enjoy warm with rice and/or flatbreads.