🔗 Share this article Rukmini Iyer's Fast and Easy Lime Dal with Roast Squash and Chilli Nuts – Method This could be unexpected to some readers, but I am not a fan of dal. Only a couple of types that I liked, and each were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Pureeing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu. Citrus Lentils with Roast Squash and Chilli Cashews Prep 15 minutes Cook 30 minutes Serves two 600g pumpkin cubes, cut into 1cm pieces One tablespoon light-tasting oil Sea salt flakes 1 tsp freshly ground coriander One teaspoon ground cumin 150 grams red split lentils, thoroughly washed 1 clove of garlic, skin removed Half teaspoon turmeric powder Juice of 1-2 limes, to taste 1 teaspoon butter Fresh cilantro leaves, for garnish For the Chilli Cashews 60 grams cashew nuts One tsp neutral oil, or extra virgin olive oil ¼ teaspoon chilli flakes Heat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, oil, a tsp of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until tender and beginning to brown. Meanwhile, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened. Mix the cashews, cooking oil, chilli and a generous pinch of sea salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the nuts should be nicely toasted. Stir the lentils and season with lime juice and sea salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (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 seasoning, then stir in the butter. My final step, 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. Divide the dal between two dishes, cover with the roast squash and chilli cashews, scatter over the coriander and enjoy warm with steamed rice and/or breads.