🔗 Share this article This Fast and Simple Lentil Dish with Roasted Squash and Chilli Cashews – Method It might be unexpected to some readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking dal has joined my hall of fame. And the key? Blitzing it until perfectly creamy, then topping with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my weekly rotation. Lime Dal with Roast Squash and Spicy Nuts Prep 15 min Cook 30 minutes Serves 2 600g pumpkin cubes, diced into 1cm cubes One tablespoon light-tasting oil Sea salt flakes 1 teaspoon ground cilantro 1 teaspoon ground cumin 150g red split lentils, thoroughly washed One clove of garlic, skin removed Half teaspoon turmeric powder Lime juice from 1-2 fruits, as preferred 1 tsp dairy butter Chopped fresh coriander, for garnish For the Spiced Nuts 60g cashews One tsp neutral oil, or extra virgin olive oil A quarter tsp chilli flakes Heat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, oil, a tsp of salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to coat. Bake for 25 to 30 minutes, until cooked through and beginning to brown. At the same time, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are soft. Mix the cashews, cooking oil, chilli flakes and a big pinch of salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted. Whisk the dal and season with citrus juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re satisfied with the flavor, then add the butter. My final step, which takes this dish to the next level, is to puree the lentils (and the garlic) in batches 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, sprinkle with the cilantro and serve hot with steamed rice and/or breads.