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

This could come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600g butternut squash flesh, cut into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
One tsp ground cumin
150 grams red split lentils, thoroughly washed
1 garlic clove, skin removed
½ tsp turmeric
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60g cashew nuts
One tsp neutral oil, or olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.

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

Mix the cashews, cooking oil, chilli and a generous pinch of sea salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted.

Whisk the dal and season with lime juice and salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I added the juice of two limes and I’m embarrassed to say 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 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 bowls, cover with the roast squash and spiced nuts, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.