🔗 Share this article Rukmini Iyer's Quick and Simple Lentil Dish with Roasted Squash and Spicy Nuts – Recipe This could be unexpected to many readers, but I am not a fan of dal. There were just two versions that I liked, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until very smooth, then topping with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu. Lime Dal with Baked Pumpkin and Chilli Cashews Prep 15 min Cook 30 min Serves two 600 grams butternut squash flesh, cut into 1cm cubes 1 tablespoon light-tasting oil Sea salt flakes 1 teaspoon freshly ground coriander 1 teaspoon ground cumin 150g red lentils, rinsed well 1 clove of garlic, skin removed Half tsp turmeric powder Juice of 1-2 limes, to taste One tsp butter Fresh cilantro leaves, for garnish For the Spiced Nuts 60 grams cashew nuts 1 teaspoon neutral oil, or extra virgin olive oil A quarter teaspoon red pepper flakes Heat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the ground coriander and cumin into a roasting tin large enough to hold all the vegetables in one layer, and toss thoroughly to coat. Bake for 25-30 minutes, until cooked through and beginning to brown. Meanwhile, place the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, 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 squash is ready, the nuts should be nicely toasted. Whisk the dal and season with lime juice and sea salt to taste. You will need quite a lot of each: 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 sampling until you’re satisfied with the seasoning, then add the butter. My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Sample once more – it should be perfect. Portion the lentils between two dishes, cover with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.