Rukmini Iyer's Quick and Easy Lime Dal with Roast Pumpkin and Spicy Nuts – Recipe

It might come as a surprise to many cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then topping with roast squash and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g pumpkin cubes, cut into 1-centimeter pieces
One tablespoon neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
1 teaspoon cumin powder
150 grams red lentils, rinsed well
One garlic clove, peeled
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashew nuts
One tsp light oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, oil, a tsp of salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the veg in a single layer, and mix well to coat. Bake for 25 to 30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a generous pinch of salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

Stir the lentils and season with lime juice and sea salt to taste. You will need quite a lot 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 salt!). Keep adjusting and sampling until you’re satisfied with the seasoning, then stir in the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic) in batches in a high-speed blender. Sample once more – it should be just right.

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