🔗 Share this article

It might be unexpected to many cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a third quick-cook dal has joined my favorites list. And the key? Pureeing it until very smooth, 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 min
Cook 30 min
Serves two

600g pumpkin cubes, diced into 1-centimeter cubes
1 tablespoon light-tasting oil
Flaky sea salt
1 tsp ground cilantro
One tsp ground cumin
150 grams red split lentils, rinsed well
One garlic clove, skin removed
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashews
1 teaspoon neutral oil, or olive oil
A quarter tsp chilli flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, oil, a tsp of sea salt, and the coriander powder and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and mix well to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

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 same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re happy with the flavor, then add the butter.

My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in portions in a powerful blender. Taste again – it should be just right.

Portion the lentils between two dishes, cover with the baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or breads.