🔗 Share this article This Quick and Easy Lime Dal with Roasted Squash and Spicy Nuts – Recipe This could come as a surprise to many cooks, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Pureeing it until perfectly creamy, then serving with roast squash and addictive chilli cashews. It’s a revelation that’s now on my regular menu. Lime Dal with Baked Pumpkin and Chilli Cashews Prep 15 min Cook 30 min Serves 2 600g pumpkin cubes, diced into 1cm pieces One tbsp light-tasting oil Flaky sea salt One teaspoon ground cilantro 1 teaspoon cumin powder 150g red lentils, rinsed well One garlic clove, skin removed ½ tsp turmeric powder Juice of 1-2 limes, as preferred 1 teaspoon butter Chopped fresh coriander, to serve For the Chilli Cashews 60 grams cashews 1 tsp light oil, or olive oil A quarter tsp red pepper flakes Heat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a tsp of salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the vegetables in one layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges. At the same time, put the lentils in a large pan 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 20-25 minutes, until the lentils have softened. Mix the cashews, oil, chilli flakes and a generous pinch of sea salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted. Whisk the dal and season with citrus 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’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re happy with the seasoning, then stir in the butter. The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Taste again – it should be perfect. Portion the lentils between two dishes, cover with the baked pumpkin and spiced nuts, sprinkle with the cilantro and enjoy warm with rice and/or flatbreads.