Rukmini Iyer's Quick and Easy Lentil Dish with Roast Squash and Chilli Nuts – Recipe

It might come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two types that I liked, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Pureeing it until very smooth, then serving with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, cut into 1cm pieces
One tablespoon neutral or olive oil
Flaky sea salt
One teaspoon ground cilantro
1 tsp ground cumin
150g red lentils, thoroughly washed
1 garlic clove, skin removed
Half tsp turmeric powder
Juice of 1-2 limes, as preferred
One teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

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

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a big pinch of salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Whisk the dal and flavor 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 from two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling 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 blitz the dal (and the garlic) in batches 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, scatter over the coriander and serve hot with rice and/or flatbreads.