🔗 Share this article This Quick and Simple Lime Dal with Roasted Squash and Spicy Nuts – Recipe This could come as a surprise to some readers, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a third fast-cooking dal has made it into my favorites list. And the key? Blitzing it until very smooth, then serving with roast squash and addictive chilli cashews. It’s a revelation that’s now on my regular menu. Citrus Lentils with Roast Squash and Chilli Cashews Prep 15 min Cook 30 min Serves 2 600 grams butternut squash flesh, diced into 1-centimeter pieces 1 tbsp neutral or olive oil Sea salt flakes 1 tsp freshly ground coriander One teaspoon cumin powder 150g red split lentils, thoroughly washed One garlic clove, skin removed ½ tsp turmeric Juice of 1-2 limes, as preferred 1 tsp butter Chopped fresh coriander, to serve For the Spiced Nuts 60g cashews 1 teaspoon neutral oil, or extra virgin olive oil A quarter teaspoon red pepper flakes Preheat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin big enough to hold all the veg in a single layer, and mix well to coat. Bake for 25-30 minutes, until cooked through and starting to catch at the edges. At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, 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 oven tray. When the pumpkin has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted. Stir the lentils and season with lime juice and sea salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and sampling until you’re happy with the flavor, then add 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 powerful blender. Taste again – it should be just right. Portion the lentils between two dishes, top with the baked pumpkin and spiced nuts, sprinkle with the coriander and enjoy warm with steamed rice and/or breads.