Rukmini Iyer's Quick and Easy Lime Dal with Roasted Squash and Spicy Nuts – Recipe

This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two types that I liked, and both were made by my mother: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a new fast-cooking dal has made it into my favorites list. And the key? Blitzing it until very smooth, then serving with baked pumpkin and addictive chilli cashews. 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 minutes
Serves 2

600 grams pumpkin cubes, cut into 1-centimeter cubes
One tablespoon light-tasting oil
Flaky sea salt
1 tsp freshly ground coriander
One tsp cumin powder
150 grams red split lentils, thoroughly washed
One clove of garlic, peeled
½ teaspoon turmeric
Juice of 1-2 limes, to taste
1 tsp butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
1 teaspoon light oil, or extra virgin olive oil
¼ tsp chilli flakes

Heat the oven to 220C (200C fan)/425°F/mark 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 one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a big pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted.

Whisk the dal and flavor with citrus juice and salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re satisfied with the flavor, then stir in the butter.

My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Taste again – it should be perfect.

Portion the lentils between two bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or breads.