🔗 Share this article Rukmini Iyer's Quick and Simple Lime Dal with Roasted Pumpkin and Chilli Cashews – Method It might come as a surprise to many readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a new 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 moreish chilli cashews. It’s a revelation that’s now on my regular menu. Lime Dal with Baked Pumpkin and Chilli Cashews Prep 15 minutes Cook 30 min Serves 2 600g butternut squash flesh, diced into 1-centimeter cubes 1 tbsp neutral or olive oil Flaky sea salt 1 teaspoon ground cilantro 1 tsp ground cumin 150 grams red lentils, thoroughly washed 1 clove of garlic, skin removed ½ tsp turmeric powder Lime juice from 1-2 fruits, to taste 1 tsp dairy butter Chopped fresh coriander, for garnish For the Spiced Nuts 60g cashews One teaspoon light oil, or olive oil ¼ tsp red pepper flakes Heat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the veg in one layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges. Meanwhile, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened. Mix the cashews, cooking oil, chilli and a big pinch of salt in a small oven tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted. Whisk the dal and flavor with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much seasoning!). Continue tweaking 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 clove) in batches in a powerful blender. Sample once more – it should be just right. Divide the dal between two dishes, cover with the roast squash and spiced nuts, scatter over the cilantro and enjoy warm with rice and/or flatbreads.