🔗 Share this article

This could come as a surprise to many cooks, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black dal 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 serving with roast squash and addictive 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 minutes
Serves two

600 grams pumpkin cubes, cut into 1-centimeter cubes
1 tbsp neutral or olive oil
Flaky sea salt
One teaspoon ground cilantro
One tsp cumin powder
150g red split lentils, thoroughly washed
1 garlic clove, skin removed
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
1 tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60g cashew nuts
One tsp neutral oil, or olive oil
¼ tsp chilli flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in one layer, and mix well to cover. Roast for 25-30 minutes, until cooked through and beginning to brown.

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

Combine the nuts, cooking oil, chilli flakes and a big pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then stir in the butter.

My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Sample once more – it should be just right.

Portion the lentils between two dishes, top with the roast squash and chilli cashews, scatter over the coriander and enjoy warm with rice and/or breads.