🔗 Share this article

This could be unexpected to some cooks, but I am not a fan of dal. Only a couple of types that I liked, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Blitzing it until very smooth, then serving with roast squash and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600 grams butternut squash flesh, cut into 1cm cubes
1 tablespoon light-tasting oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 tsp ground cumin
150 grams red split lentils, thoroughly washed
1 clove of garlic, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashew nuts
One teaspoon neutral oil, or extra virgin olive oil
A quarter tsp chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a baking tray big enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a big pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils and flavor with lime juice and sea salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re satisfied with the flavor, then stir in the butter.

The last touch, which takes this dish to the next stage, is to blitz the dal (and the garlic) in batches in a powerful blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with rice and/or breads.