🔗 Share this article Rukmini Iyer's Quick and Simple Lime Dal with Roasted Pumpkin and Spicy Nuts – Method It might be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook dal has made it into my hall of fame. And the key? Blitzing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation. Citrus Lentils with Roast Squash and Chilli Cashews Prep 15 minutes Cook 30 min Serves 2 600g pumpkin cubes, diced into 1cm cubes 1 tablespoon neutral or olive oil Sea salt flakes 1 tsp freshly ground coriander One teaspoon ground cumin 150g red split lentils, rinsed well 1 garlic clove, skin removed Half tsp turmeric powder Juice of 1-2 limes, to taste 1 tsp dairy butter Chopped fresh coriander, to serve For the Spiced Nuts 60g cashews 1 teaspoon neutral oil, or olive oil A quarter teaspoon chilli flakes Heat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake 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 recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened. Combine the nuts, oil, chilli flakes and a big pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be perfectly roasted. Whisk the dal and season with lime juice and salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I used the juice of two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re satisfied with the seasoning, then stir in the butter. My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in batches in a high-speed blender. Taste again – it should be perfect. Divide the dal between two dishes, top with the baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with steamed rice and/or breads.