🔗 Share this article This Quick and Simple Lime Dal with Roast Pumpkin and Chilli Cashews – Method This could be unexpected to some readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with cream. But now a new quick-cook dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then topping with roast squash and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation. Lime Dal with Roast Squash and Chilli Cashews Prep 15 min Cook 30 min Serves two 600g butternut squash flesh, cut into 1-centimeter cubes One tbsp light-tasting oil Sea salt flakes 1 tsp freshly ground coriander One tsp cumin powder 150g red lentils, thoroughly washed 1 clove of garlic, skin removed ½ tsp turmeric Lime juice from 1-2 fruits, as preferred One tsp butter Chopped fresh coriander, for garnish For the Chilli Cashews 60 grams cashews 1 tsp light oil, or extra virgin olive oil A quarter teaspoon chilli flakes Heat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, oil, a tsp 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 cover. Roast for 25-30 minutes, until cooked through and starting to catch at the edges. At the same time, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened. Combine the nuts, oil, chilli and a generous pinch of salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted. Stir the lentils and flavor with lime juice and sea salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much salt!). 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 level, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be perfect. Portion the lentils between two dishes, cover with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with steamed rice and/or breads.