Rukmini Iyer's Fast and Simple Lentil Dish with Roasted Squash and Spicy Nuts – Recipe
It might come as a surprise to many readers, but I am not a fan of dal. Only a couple of types that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has joined my favorites list. And the key? Blitzing it until very smooth, then topping with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.
Citrus Lentils with Baked Pumpkin and Spicy Nuts
Prep 15 minutes
Cook 30 min
Serves 2
600 grams butternut squash flesh, cut into 1-centimeter pieces
One tablespoon light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
1 teaspoon ground cumin
150g red split lentils, thoroughly washed
1 garlic clove, skin removed
Half tsp turmeric powder
Juice of 1-2 limes, to taste
1 tsp butter
Chopped fresh coriander, for garnish
For the Spiced Nuts
60g cashew nuts
One tsp neutral oil, or extra virgin olive oil
A quarter tsp red pepper flakes
Heat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the ground coriander and cumin into a roasting tin big enough to hold all the vegetables in a single layer, and toss thoroughly to coat. Bake for 25 to 30 minutes, until tender and beginning to brown.
Meanwhile, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.
Mix the cashews, oil, chilli 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 oven alongside; by the time the squash is ready, the nuts should be nicely toasted.
Whisk the dal and season with citrus juice and salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (I added 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.
The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic) in portions in a powerful blender. Sample once more – it should be just right.
Divide the dal between two bowls, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with rice and/or breads.