Rukmini Iyer's Fast and Simple Lentil Dish with Roast Squash and Spicy Cashews – Method

It might come as a surprise to some readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a long-simmered black lentils with cream. But now a third quick-cook dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
1 teaspoon ground cumin
150g red split lentils, rinsed well
One clove of garlic, skin removed
Half tsp turmeric
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashews
One teaspoon neutral oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in one layer, and mix well to coat. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes 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 pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and season with lime juice and salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy with the seasoning, then stir in the butter.

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

Divide the dal between two dishes, top with the roast squash and chilli cashews, scatter over the cilantro and serve hot with rice and/or flatbreads.