It might come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third quick-cook dal has made it into my favorites list. And the secret? Blitzing it until perfectly creamy, 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 Spicy Nuts
Prep 15 minutes
Cook 30 minutes
Serves 2
600g pumpkin cubes, diced into 1-centimeter cubes
One tbsp neutral or olive oil
Sea salt flakes
One teaspoon freshly ground coriander
1 teaspoon cumin powder
150 grams red split lentils, thoroughly washed
1 garlic clove, peeled
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
1 tsp dairy butter
Chopped fresh coriander, to serve
For the Chilli Cashews
60g cashew nuts
One tsp light oil, or olive oil
¼ teaspoon chilli flakes
Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.
At the same time, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.
Mix the cashews, cooking oil, chilli flakes and a generous pinch of salt in a small oven tray. When the pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.
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 of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and sampling until you’re satisfied with the flavor, then add the butter.
My final step, which takes this dish to the next level, is to puree the lentils (and the garlic) in batches in a high-speed blender. Sample once more – it should be perfect.
Divide the dal between two bowls, cover with the roast squash and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.
