Rukmini Iyer's Fast and Simple Lime Dal with Roast Pumpkin and Spicy Nuts – Recipe

It might come as a surprise to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook dal has joined my favorites list. And the key? Blitzing it until perfectly creamy, then serving with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600g butternut squash flesh, diced into 1-centimeter cubes
1 tablespoon light-tasting oil
Flaky sea salt
1 tsp ground cilantro
1 teaspoon cumin powder
150g red split lentils, thoroughly washed
1 clove of garlic, peeled
½ tsp turmeric
Lime juice from 1-2 fruits, as preferred
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashew nuts
1 tsp light oil, or extra virgin olive oil
¼ tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, oil, a tsp of sea salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the vegetables in a single layer, and mix well to coat. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a generous pinch of salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils and season with citrus juice and sea salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re happy with the seasoning, then add the butter.

The last touch, which takes this dish 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 just right.

Portion the lentils between two bowls, top with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with steamed rice and/or flatbreads.