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

It might be unexpected to some cooks, but I am not a fan of dal. There were just two versions that I liked, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then serving with roast squash and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600g butternut squash flesh, diced into 1-centimeter pieces
One tablespoon neutral or olive oil
Sea salt flakes
One tsp freshly ground coriander
One teaspoon cumin powder
150g red split lentils, rinsed well
1 garlic clove, skin removed
Half tsp turmeric powder
Juice of 1-2 limes, to taste
One tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashew nuts
1 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, oil, a teaspoon of sea 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. Bake for 25 to 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, and bring to a boil. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a generous 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 citrus juice and salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I used 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 add the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Sample once more – it should be perfect.

Divide the dal between two dishes, cover with the roast squash and chilli cashews, scatter over the coriander and enjoy warm with rice and/or breads.