Rukmini Iyer's Fast and Simple Lentil Dish with Roasted Squash and Spicy Cashews – Recipe

It might be unexpected to some readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has joined my hall of fame. And the secret? Pureeing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

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

For the Spiced Nuts

60 grams cashews
One teaspoon light oil, or olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a tsp of salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

At the same time, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

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

Stir the lentils and season with lime juice and salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I added the juice from 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 stage, is to puree the lentils (and the garlic) in portions in a high-speed blender. Sample once more – it should be perfect.

Divide the dal between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the cilantro and enjoy warm with steamed rice and/or flatbreads.