🔗 Share this article This Quick and Easy Lime Dal with Roasted Squash and Spicy Cashews – Recipe This could be unexpected to many readers, but I am not a fan of dal. There were just two types that I liked, and each were made by my mother: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a new fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu. Citrus Lentils with Roast Squash and Chilli Cashews Prep 15 minutes Cook 30 min Serves 2 600g pumpkin cubes, cut into 1cm cubes 1 tbsp neutral or olive oil Sea salt flakes One tsp ground cilantro One tsp ground cumin 150g red lentils, rinsed well 1 clove of garlic, skin removed Half tsp turmeric Lime juice from 1-2 fruits, as preferred One teaspoon dairy butter Fresh cilantro leaves, for garnish For the Chilli Cashews 60 grams cashew nuts One teaspoon neutral oil, or extra virgin olive oil ¼ tsp red pepper flakes Heat the oven to 220°C (200°C 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 vegetables in one layer, and mix well to cover. Bake for 25-30 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. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened. Combine the nuts, cooking oil, chilli and a big pinch of salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted. Stir the lentils 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 of 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. My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Taste again – it should be perfect. Portion the lentils between two dishes, cover with the roast squash and spiced nuts, scatter over the cilantro and enjoy warm with steamed rice and/or breads.