🔗 Share this article Rukmini Iyer's Quick and Easy Lime Dal with Roast Squash and Chilli Nuts – Method It might be unexpected to many readers, but I am not a fan of dal. There were just two types that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has made it into my hall of fame. And the key? Blitzing it until perfectly creamy, 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 Spicy Nuts Prep 15 min Cook 30 minutes Serves 2 600 grams pumpkin cubes, cut into 1cm cubes One tbsp neutral or olive oil Sea salt flakes 1 tsp freshly ground coriander 1 tsp ground cumin 150g red lentils, rinsed well 1 clove of garlic, peeled ½ tsp turmeric Juice of 1-2 limes, to taste One teaspoon dairy butter Chopped fresh coriander, for garnish For the Spiced Nuts 60 grams cashews One teaspoon light oil, or olive oil A quarter teaspoon red pepper flakes Preheat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, oil, a tsp of sea salt, and the coriander powder and cumin into a baking tray big enough to hold all the veg in one layer, and toss thoroughly to cover. Bake 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 just-boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft. Mix the cashews, cooking oil, chilli and a generous 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 cashews ought to be nicely toasted. Stir the lentils and flavor with lime juice and sea salt to taste. You will need quite a lot 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 tasting until you’re satisfied with the seasoning, then add the butter. My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Sample once more – it should be just right. Portion the lentils between two bowls, top with the roast squash and spiced nuts, scatter over the coriander and serve hot with steamed rice and/or breads.