🔗 Share this article This Quick and Simple Lentil Dish with Roasted Squash and Spicy Cashews – Method This could come as a surprise 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 dal with rich cream. But now a third quick-cook dal has joined my favorites list. And the secret? Blitzing it until very smooth, then topping with roast squash and addictive chilli cashews. It’s a revelation that’s now on my regular menu. Lime Dal with Roast Squash and Spicy Nuts Prep 15 min Cook 30 min Serves 2 600g butternut squash flesh, cut into 1-centimeter pieces One tablespoon light-tasting oil Sea salt flakes 1 tsp freshly ground coriander One tsp cumin powder 150 grams red lentils, thoroughly washed One garlic clove, peeled Half teaspoon turmeric powder Juice of 1-2 limes, to taste 1 teaspoon butter Chopped fresh coriander, for garnish For the Spiced Nuts 60g cashew nuts One teaspoon light oil, or extra virgin olive oil ¼ tsp red pepper flakes Heat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in one layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and beginning to brown. Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft. Mix the cashews, cooking oil, chilli and a generous pinch of salt in a small oven tray. When the pumpkin has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted. Whisk the dal and season with lime juice and salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re satisfied with the flavor, then add the butter. My final step, which takes this dish to the next level, is to blitz the dal (and the garlic) in batches in a powerful 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.