Rukmini Iyer's Quick and Easy Lime Dal with Roasted Pumpkin and Spicy Cashews – Recipe
It might be unexpected to many readers, but I am not a fan of dal. There were just two versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then topping with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my weekly rotation.
Citrus Lentils with Baked Pumpkin and Chilli Cashews
Prep 15 minutes
Cook 30 min
Serves two
600g pumpkin cubes, diced into 1-centimeter pieces
1 tbsp neutral or olive oil
Sea salt flakes
1 teaspoon freshly ground coriander
One tsp ground cumin
150g red split lentils, rinsed well
1 garlic clove, skin removed
½ tsp turmeric
Juice of 1-2 limes, as preferred
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish
For the Spiced Nuts
60 grams cashew nuts
One tsp light oil, or olive oil
A quarter tsp chilli flakes
Heat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the vegetables in a single layer, and mix well to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.
Meanwhile, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, lower the heat and cook gently, 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 baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted.
Whisk the dal and season with citrus juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re happy with the seasoning, then add the butter.
My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be just right.
Divide the dal between two dishes, top with the baked pumpkin and spiced nuts, sprinkle with the coriander and enjoy warm with steamed rice and/or flatbreads.
