Rukmini Iyer's Fast and Easy Lentil Dish with Roasted Squash and Spicy Nuts – Recipe

It might be unexpected to many readers, but I am not a fan of dal. There were just two versions that I liked, and each were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a third quick-cook dal has joined my hall of fame. And the secret? Blitzing 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 Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600g pumpkin cubes, diced into 1cm pieces
1 tbsp light-tasting oil
Sea salt flakes
One teaspoon ground cilantro
1 teaspoon ground cumin
150g red split lentils, rinsed well
One clove of garlic, peeled
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
1 tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60 grams cashew nuts
One teaspoon light oil, or olive oil
A quarter tsp chilli flakes

Preheat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and beginning to brown.

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

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

Stir the lentils and season with citrus juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re satisfied with the flavor, then add the butter.

My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Taste again – it should be just right.

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