Rukmini Iyer's Fast and Easy Lime Dal with Roasted Squash and Chilli Nuts – Recipe

It might come as a surprise to some cooks, but I am not a fan of dal. There were just two types that I liked, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has made it into my hall of fame. And the key? Pureeing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600g pumpkin cubes, diced into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
One tsp ground cilantro
One tsp cumin powder
150 grams red split lentils, rinsed well
One garlic clove, skin removed
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
One teaspoon dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60g cashew nuts
1 tsp neutral 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, cooking oil, a tsp of sea salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in a single layer, and mix well to cover. Bake for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a generous pinch of sea salt in a small baking tray. When the pumpkin 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.

Whisk the dal and season with citrus juice and salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re happy with the flavor, 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 powerful blender. Taste again – it should be just right.

Portion the lentils between two bowls, top with the baked pumpkin and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or breads.