This Fast and Simple Lentil Dish with Roast Pumpkin and Chilli Nuts – Method

It might come as a surprise to many cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third quick-cook dal has joined my hall of fame. And the key? Pureeing it until very smooth, then topping with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600g pumpkin cubes, cut into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
One teaspoon ground cilantro
1 tsp ground cumin
150g red lentils, rinsed well
One garlic clove, peeled
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
One tsp butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashew nuts
1 tsp neutral oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and mix well to coat. Bake for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a large pan with 500 milliliters 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.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re happy with the seasoning, then add the butter.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, top with the roast squash and spiced nuts, scatter over the coriander and serve hot with steamed rice and/or breads.

Peter Davidson

Elena is a passionate storyteller and writing coach, dedicated to helping others find their voice through engaging narratives.

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