This could be unexpected to many cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.
Citrus Lentils with Roast Squash and Spicy Nuts
Prep 15 minutes
Cook 30 minutes
Serves two
600 grams pumpkin cubes, diced into 1-centimeter cubes
1 tablespoon light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
One tsp cumin powder
150g red split lentils, thoroughly washed
One clove of garlic, skin removed
½ teaspoon turmeric
Juice of 1-2 limes, as preferred
1 teaspoon butter
Fresh cilantro leaves, for garnish
For the Chilli Cashews
60g cashew nuts
One tsp light oil, or extra virgin olive oil
¼ teaspoon chilli flakes
Preheat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the coriander powder and cumin into a baking tray big enough to hold all the veg in a single layer, and mix well to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.
At the same time, put the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.
Combine the nuts, oil, chilli and a generous pinch of sea salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.
Stir the lentils and season with lime juice and salt to taste. You will need a good amount 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 tasting until you’re satisfied with the seasoning, then add the butter.
My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic) in batches in a high-speed blender. Taste again – it should be just right.
Portion the lentils between two dishes, cover with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with steamed rice and/or breads.
