🔗 Share this article Rukmini Iyer's Fast and Easy Lentil Dish with Roasted Pumpkin and Chilli Cashews – Method This could be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a third quick-cook dal has joined my hall of fame. And the key? Blitzing it until very smooth, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation. Citrus Lentils with Baked Pumpkin and Chilli Cashews Prep 15 min Cook 30 min Serves 2 600g pumpkin cubes, cut into 1cm cubes One tbsp light-tasting oil Sea salt flakes One teaspoon ground cilantro One tsp ground cumin 150 grams red split lentils, rinsed well 1 garlic clove, skin removed ½ tsp turmeric Juice of 1-2 limes, as preferred One tsp dairy butter Chopped fresh coriander, for garnish For the Spiced Nuts 60g cashew nuts 1 teaspoon light oil, or olive oil A quarter teaspoon chilli flakes Heat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the veg in a single layer, and mix well to coat. Bake for 25-30 minutes, until tender and starting to catch at the edges. At the same time, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened. Combine the nuts, cooking oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted. Whisk the dal and flavor with citrus juice and sea salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (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 elevates this meal to the next level, is to puree the lentils (and the garlic) in portions in a high-speed blender. Sample once more – it should be perfect. Divide the dal between two dishes, top with the roast squash and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or flatbreads.