🔗 Share this article Rukmini Iyer's Quick and Easy Lentil Dish with Roasted Squash and Spicy Cashews – Method This could be unexpected to some readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a new quick-cook dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation. Lime Dal with Baked Pumpkin and Chilli Cashews Prep 15 min Cook 30 min Serves 2 600 grams pumpkin cubes, cut into 1-centimeter pieces One tbsp light-tasting oil Flaky sea salt One tsp freshly ground coriander 1 teaspoon ground cumin 150 grams red split lentils, rinsed well One garlic clove, skin removed Half tsp turmeric Lime juice from 1-2 fruits, as preferred One tsp butter Fresh cilantro leaves, to serve For the Spiced Nuts 60g cashew nuts One tsp light oil, or extra virgin olive oil ¼ tsp chilli flakes Preheat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin into a baking tray large enough to hold all the vegetables in one layer, and toss thoroughly to coat. Bake for 25 to 30 minutes, until tender and beginning to brown. At the same time, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft. Mix the cashews, cooking oil, chilli flakes and a generous pinch of sea salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted. Whisk the dal and season with citrus juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re happy with the seasoning, then stir in the butter. The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic) in batches in a high-speed blender. Sample once more – it should be just right. Portion the lentils between two bowls, top with the roast squash and spiced nuts, scatter over the cilantro and serve hot with steamed rice and/or breads.