Rukmini Iyer's Quick and Easy Lentil Dish with Roast Pumpkin and Spicy Nuts – Method

It might come as a surprise to many readers, but I am not a fan of dal. There were just two versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has joined my hall of fame. And the key? Blitzing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, cut into 1cm cubes
1 tbsp neutral or olive oil
Flaky sea salt
1 tsp ground cilantro
One teaspoon ground cumin
150g red split lentils, thoroughly washed
1 clove of garlic, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

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

Preheat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the vegetables in one layer, and mix well to coat. Roast for 25 to 30 minutes, until cooked through and beginning to brown.

At the same time, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.

Whisk the dal and flavor with lime 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’m embarrassed to say how much seasoning!). Continue tweaking and sampling until you’re satisfied with the seasoning, then stir in the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two dishes, cover with the baked pumpkin and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.