🔗 Share this article

It might be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two versions that I liked, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook dal has made it into my hall of fame. And the key? Pureeing it until very smooth, then serving with roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1cm pieces
1 tbsp neutral or olive oil
Sea salt flakes
1 tsp freshly ground coriander
1 teaspoon ground cumin
150 grams red lentils, rinsed well
One clove of garlic, skin removed
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashews
1 teaspoon neutral oil, or extra virgin olive oil
A quarter tsp chilli flakes

Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the ground coriander and cumin into a roasting tin 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, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli flakes and a generous pinch of salt in a small oven tray. When the squash has 8 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 citrus juice and sea salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and sampling until you’re happy with the seasoning, then stir in the butter.

My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, cover with the roast squash and spiced nuts, scatter over the coriander and serve hot with steamed rice and/or flatbreads.