Rukmini Iyer's Fast and Easy Lime Dal with Roasted Pumpkin and Spicy Cashews – Method

It might come as a surprise to many cooks, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600g pumpkin cubes, diced into 1cm cubes
1 tbsp neutral or olive oil
Sea salt flakes
1 tsp freshly ground coriander
One tsp cumin powder
150g red split lentils, rinsed well
1 garlic clove, skin removed
½ tsp turmeric
Lime juice from 1-2 fruits, to taste
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashew nuts
One teaspoon neutral oil, or extra virgin olive oil
A quarter tsp chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the vegetables in one layer, and toss thoroughly to cover. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

At the same time, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli flakes and a big pinch of sea salt in a small oven 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 perfectly roasted.

Whisk the dal and flavor with citrus 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 of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the flavor, then add the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Taste again – it should be just right.

Divide the dal between two dishes, cover with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with steamed rice and/or flatbreads.