Rukmini Iyer's Fast and Simple Lime Dal with Roast Squash and Spicy Cashews – Method

This could come as a surprise to some readers, but I am not a fan of dal. There were just two types that I liked, 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 quick-cook dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g pumpkin cubes, cut into 1-centimeter cubes
One tablespoon light-tasting oil
Flaky sea salt
One teaspoon freshly ground coriander
1 teaspoon cumin powder
150g red lentils, rinsed well
1 garlic clove, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, to taste
One teaspoon dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashews
1 teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, oil, a tsp of salt, and the coriander powder and cumin into a baking tray big enough to hold all the veg in a single layer, and mix well to cover. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a big pinch of sea 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 lime juice and sea salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re satisfied with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic) in portions in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two dishes, top with the roast squash and spiced nuts, sprinkle with the coriander and enjoy warm with steamed rice and/or breads.