This Fast and Easy Lime Dal with Roast Squash and Chilli Nuts – Recipe

It might come as a surprise to some readers, but I do not particularly enjoy of dal. There were just two types that I liked, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with cream. But now a new fast-cooking dal has made it into my hall of fame. And the key? Blitzing it until very smooth, then serving with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600g butternut squash flesh, diced into 1-centimeter pieces
One tablespoon neutral or olive oil
Sea salt flakes
One tsp freshly ground coriander
1 tsp ground cumin
150 grams red lentils, rinsed well
One garlic clove, peeled
½ teaspoon turmeric
Juice of 1-2 limes, as preferred
1 teaspoon butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60 grams cashew nuts
1 tsp neutral oil, or olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the coriander powder and cumin into a roasting tin big enough to hold all the veg in a single layer, and mix well to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a big pot 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, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli and a generous pinch of sea salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should 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 completely blank canvas (I used the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re happy with the seasoning, then stir in the butter.

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

Divide the dal between two bowls, cover with the roast squash and spiced nuts, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.