🔗 Share this article Rukmini Iyer's Fast and Easy Lentil Dish with Roast Pumpkin and Chilli Nuts – Recipe It might come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a third fast-cooking dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation. Citrus Lentils with Baked Pumpkin and Chilli Cashews Prep 15 min Cook 30 minutes Serves 2 600 grams butternut squash flesh, diced into 1cm cubes One tbsp neutral or olive oil Sea salt flakes 1 tsp ground cilantro 1 teaspoon cumin powder 150g red split lentils, rinsed well 1 garlic clove, skin removed ½ teaspoon turmeric Juice of 1-2 limes, as preferred One teaspoon butter Fresh cilantro leaves, for garnish For the Chilli Cashews 60g cashews One teaspoon light oil, or extra virgin olive oil ¼ tsp red pepper flakes Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin large enough to hold all the vegetables in one layer, and toss thoroughly 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. Partially cover, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened. Mix the cashews, oil, chilli flakes and a generous pinch of salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted. Stir the lentils and flavor with citrus juice and sea salt to taste. You will need a good amount of each: think of 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 satisfied with the flavor, then add the butter. My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in batches in a high-speed blender. Taste again – it should be perfect. Divide the dal between two dishes, cover with the roast squash and spiced nuts, scatter over the cilantro and enjoy warm with steamed rice and/or breads.