Rukmini Iyer's Quick and Simple Lime Dal with Roasted Pumpkin and Spicy Cashews – Method

This could be unexpected to many readers, but I am not a fan of dal. There were just two types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a new 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 chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600g butternut squash flesh, cut into 1cm pieces
One tbsp neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
One tsp cumin powder
150g red lentils, thoroughly washed
1 clove of garlic, skin removed
Half teaspoon turmeric
Juice of 1-2 limes, to taste
One teaspoon butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashew nuts
One teaspoon light oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

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

At the same time, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a big pinch of salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Whisk the dal and season with lime juice and salt to taste. You will need a good amount 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!). Keep adjusting and tasting until you’re happy with the flavor, then stir in the butter.

My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two dishes, top with the roast squash and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or breads.