Rukmini Iyer's Fast and Simple Lime Dal with Roasted Pumpkin and Chilli Cashews – Recipe

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 prepared by my mum: one with lime and coconut, the other a long-simmered black dal with cream. But now a third fast-cooking dal has joined my favorites list. And the secret? Pureeing it until very smooth, then topping with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1cm pieces
1 tbsp light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
1 tsp ground cumin
150g red lentils, thoroughly washed
One clove of garlic, skin removed
½ tsp turmeric powder
Juice of 1-2 limes, to taste
One tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

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

Preheat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

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

Stir the lentils and flavor with citrus juice and sea 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 salt!). Keep adjusting and sampling until you’re happy with the seasoning, then add the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (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 baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or breads.