Rukmini Iyer's Fast and Easy Lime Dal with Roasted Pumpkin and Spicy Nuts – Recipe

It might come as a surprise to many cooks, but I do not particularly enjoy of dal. There were just two versions that I liked, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has joined my hall of fame. And the secret? Pureeing it until very smooth, then topping with roast squash and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600g pumpkin cubes, diced into 1-centimeter pieces
One tablespoon neutral or olive oil
Flaky sea salt
One teaspoon ground cilantro
1 teaspoon ground cumin
150g red lentils, rinsed well
One garlic clove, skin removed
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashew nuts
One teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the veg in a single layer, and mix well to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a generous pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

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 totally neutral base (I used the juice of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re satisfied 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 clove) in batches in a high-speed blender. Sample once more – it should be just right.

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