Rukmini Iyer's Fast and Simple Lime Dal with Roast Squash and Chilli Cashews – Method

It might come as a surprise to some readers, but I am not a fan of dal. Only a couple of versions that I liked, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Blitzing it until perfectly creamy, then serving with roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, cut into 1-centimeter pieces
1 tablespoon light-tasting oil
Flaky sea salt
One tsp ground cilantro
1 teaspoon ground cumin
150 grams red lentils, rinsed well
1 clove of garlic, peeled
½ tsp turmeric
Juice of 1-2 limes, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashew nuts
One teaspoon light oil, or olive oil
A quarter teaspoon chilli flakes

Preheat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in one layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a big pinch of sea salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then stir in the butter.

My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two dishes, top with the roast squash and chilli cashews, sprinkle with the cilantro and serve hot with steamed rice and/or breads.