🔗 Share this article This Quick and Easy Lime Dal with Roast Pumpkin and Chilli Cashews – Recipe It might be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a new fast-cooking dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then serving with roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation. Citrus Lentils with Roast Squash and Chilli Cashews Prep 15 min Cook 30 minutes Serves 2 600 grams pumpkin cubes, diced into 1-centimeter cubes One tbsp neutral or olive oil Flaky sea salt One teaspoon ground cilantro 1 teaspoon cumin powder 150 grams red lentils, thoroughly washed 1 clove of garlic, skin removed ½ teaspoon turmeric powder Lime juice from 1-2 fruits, as preferred 1 teaspoon butter Chopped fresh coriander, to serve For the Spiced Nuts 60g cashews One teaspoon light oil, or olive oil A quarter teaspoon chilli flakes Preheat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in one layer, and toss thoroughly to cover. Bake for 25-30 minutes, until cooked through and starting to catch at the edges. Meanwhile, place the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened. Mix the cashews, cooking oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be perfectly roasted. Whisk the dal and flavor with citrus juice and sea salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re satisfied with the flavor, then add the butter. The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Taste again – it should be just right. Portion the lentils between two dishes, top with the roast squash and chilli cashews, scatter over the cilantro and serve hot with rice and/or flatbreads.