🔗 Share this article

This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until perfectly creamy, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams pumpkin cubes, diced into 1cm pieces
1 tbsp neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
One tsp ground cumin
150 grams red split lentils, rinsed well
1 garlic clove, skin removed
Half tsp turmeric powder
Juice of 1-2 limes, as preferred
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
¼ tsp chilli flakes

Heat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the veg in a single layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a large pan with 500ml just-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 are soft.

Mix the cashews, cooking oil, chilli flakes and a generous pinch of sea salt in a small oven tray. When the pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and season with lime juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then add the butter.

My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two dishes, cover with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with steamed rice and/or breads.