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

It might be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with cream. But now a new quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then topping 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 minutes
Serves two

600g butternut squash flesh, diced into 1cm pieces
1 tbsp neutral or olive oil
Flaky sea salt
One tsp ground cilantro
One teaspoon ground cumin
150g red split lentils, thoroughly washed
1 garlic clove, peeled
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
One tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60g cashews
One tsp neutral oil, or olive oil
A quarter teaspoon red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the coriander powder and cumin into a baking tray big enough to hold all the vegetables in one layer, and mix well to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.

At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a big pinch of salt in a small baking tray. When the squash has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the nuts should be perfectly roasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I added the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re happy with the seasoning, then stir in the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic) in batches in a powerful blender. Sample once more – it should be just right.

Divide the dal between two dishes, cover with the roast squash and chilli cashews, sprinkle with the cilantro and serve hot with rice and/or flatbreads.