🔗 Share this article Rukmini Iyer's Quick and Simple Lentil Dish with Roasted Pumpkin and Chilli Cashews – Method This could come as a surprise to many readers, but I am not a fan of dal. There were just two versions that I liked, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with cream. But now a third quick-cook dal has made it into my favorites list. And the key? Pureeing it until perfectly creamy, then topping with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my regular menu. Citrus Lentils with Roast Squash and Spicy Nuts Prep 15 min Cook 30 min Serves two 600g pumpkin cubes, diced into 1-centimeter cubes One tbsp light-tasting oil Flaky sea salt One tsp ground cilantro One teaspoon cumin powder 150g red split lentils, thoroughly washed 1 garlic clove, skin removed Half tsp turmeric Juice of 1-2 limes, to taste 1 teaspoon butter Chopped fresh coriander, to serve For the Chilli Cashews 60g cashew nuts One tsp light oil, or extra virgin olive oil A quarter teaspoon red pepper flakes Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the ground coriander and cumin into a baking tray big enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and starting to catch at the edges. At the same time, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened. Combine the nuts, cooking oil, chilli flakes and a generous 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 squash is ready, the nuts should be nicely toasted. Whisk the dal and season with citrus juice and sea salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re happy with the flavor, then add the butter. The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Taste again – it should be perfect. Divide the dal between two bowls, top with the baked pumpkin and spiced nuts, scatter over the cilantro and serve hot with rice and/or flatbreads.