Rukmini Iyer's Quick and Simple Lime Dal with Roasted Squash and Chilli Nuts – Method

This could come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with cream. But now a new fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until perfectly creamy, then serving with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g butternut squash flesh, diced into 1cm cubes
1 tablespoon neutral or olive oil
Sea salt flakes
1 tsp freshly ground coriander
1 teaspoon ground cumin
150 grams red lentils, rinsed well
1 garlic clove, skin removed
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashew nuts
One teaspoon light oil, or olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables in a single layer, and mix well to coat. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

At the same time, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli and a generous pinch of sea salt in a small oven tray. When the pumpkin has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re happy with the seasoning, then add the butter.

The last touch, which takes this dish to the next stage, is to blitz the dal (and the garlic) in batches in a high-speed blender. Sample once more – it should be just right.

Portion the lentils between two dishes, top with the roast squash and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or flatbreads.