Rukmini Iyer's Quick and Simple Lentil Dish with Roasted Pumpkin and Chilli Cashews – Method

It might be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600g pumpkin cubes, cut into 1cm pieces
One tablespoon light-tasting oil
Flaky sea salt
One teaspoon freshly ground coriander
1 tsp cumin powder
150g red split lentils, thoroughly washed
One garlic clove, peeled
Half tsp turmeric powder
Juice of 1-2 limes, to taste
1 tsp butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin big enough to hold all the vegetables in one layer, and mix well to cover. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

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 pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and flavor with citrus juice and sea salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re satisfied with the flavor, then add the butter.

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

Divide the dal between two bowls, top with the baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with steamed rice and/or flatbreads.