Rukmini Iyer's Quick and Easy Lentil Dish with Roast Squash and Chilli Cashews – Method
This could 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 slow-cooked black lentils with cream. But now a new fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.
Citrus Lentils with Baked Pumpkin and Chilli Cashews
Prep 15 minutes
Cook 30 min
Serves two
600 grams pumpkin cubes, cut into 1cm cubes
1 tbsp light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
1 teaspoon cumin powder
150 grams red split lentils, rinsed well
1 clove of garlic, peeled
½ teaspoon turmeric
Juice of 1-2 limes, to taste
One tsp butter
Chopped fresh coriander, to serve
For the Spiced Nuts
60g cashew nuts
1 teaspoon neutral oil, or olive oil
¼ tsp red pepper flakes
Preheat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin into a baking tray large enough to hold all the vegetables in one layer, and mix well to cover. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.
Meanwhile, put the lentils in a large pan 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 are soft.
Combine the nuts, cooking oil, chilli flakes and a big pinch of sea 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 cashews ought to be perfectly roasted.
Stir the lentils and flavor with lime juice and sea salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re happy with the flavor, then add the butter.
The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Taste again – it should be just right.
Portion the lentils between two bowls, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and enjoy warm with rice and/or flatbreads.
