It might come as a surprise to some cooks, but I am not a fan of dal. There were just two types that I liked, and each were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a third quick-cook dal has made it into my favorites list. And the key? Pureeing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.
Citrus Lentils with Baked Pumpkin and Chilli Cashews
Prep 15 minutes
Cook 30 min
Serves two
600 grams butternut squash flesh, diced into 1cm pieces
One tbsp neutral or olive oil
Flaky sea salt
One tsp ground cilantro
One tsp ground cumin
150 grams red lentils, rinsed well
One clove of garlic, skin removed
Half teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Chopped fresh coriander, for garnish
For the Spiced Nuts
60g cashew nuts
One tsp neutral oil, or olive oil
¼ tsp chilli flakes
Preheat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, oil, a teaspoon of salt, and the coriander powder and cumin into a baking tray big enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25-30 minutes, until tender and beginning to brown.
At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 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, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.
Whisk the dal 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 from two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re satisfied 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) in portions in a powerful blender. Sample once more – it should be just right.
Portion the lentils between two bowls, cover with the roast squash and spiced nuts, scatter over the cilantro and serve hot with steamed rice and/or flatbreads.
