Rukmini Iyer's Quick and Easy Lentil Dish with Roast Squash and Chilli Nuts – Recipe

This could come as a surprise to some cooks, but I am not a fan of dal. There were just two versions that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then serving with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600g pumpkin cubes, diced into 1cm cubes
1 tbsp light-tasting oil
Sea salt flakes
One tsp ground cilantro
1 tsp ground cumin
150 grams red lentils, rinsed well
1 garlic clove, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

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

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

At the same time, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli 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 pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and season with lime juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Continue tweaking and sampling until you’re satisfied with the seasoning, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in portions in a powerful blender. Sample once more – it should be perfect.

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