Rukmini Iyer's Quick and Easy Lentil Dish with Roasted Pumpkin and Spicy Cashews – Recipe

This could come as a surprise to many cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were made by my mother: 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 favorites list. And the key? Pureeing it until very smooth, then topping with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600 grams butternut squash flesh, diced into 1cm pieces
One tbsp light-tasting oil
Sea salt flakes
1 tsp ground cilantro
1 tsp ground cumin
150 grams red lentils, thoroughly washed
One garlic clove, skin removed
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 tsp butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashew nuts
One tsp light oil, or extra virgin olive oil
¼ tsp chilli flakes

Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a generous pinch of sea salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and season with citrus juice and sea salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then stir in the butter.

My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Taste again – it should be just right.

Divide the dal between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or breads.