Rukmini Iyer's Fast and Simple Lime Dal with Roast Pumpkin and Spicy Nuts – Method

This could be unexpected to many readers, but I am not a fan of dal. There were just two versions that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a new fast-cooking dal has joined my favorites list. And the key? Pureeing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, diced into 1-centimeter pieces
1 tbsp neutral or olive oil
Flaky sea salt
One tsp freshly ground coriander
1 tsp ground cumin
150g red lentils, rinsed well
1 clove of garlic, skin removed
½ tsp turmeric powder
Juice of 1-2 limes, to taste
One teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashews
One teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and mix well to cover. Bake for 25-30 minutes, until tender and beginning to brown.

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

Combine the nuts, cooking oil, chilli flakes and a big pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and season with lime juice and sea salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re happy with the seasoning, then add the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Taste again – it should be just right.

Portion the lentils between two dishes, top with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with rice and/or breads.