🔗 Share this article Rukmini Iyer's Quick and Simple Lime Dal with Roasted Pumpkin and Spicy Cashews – Method This could 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 prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a third quick-cook dal has joined my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with baked pumpkin and moreish chilli cashews. It’s a game-changer that’s now on my regular menu. Lime Dal with Baked Pumpkin and Chilli Cashews Prep 15 minutes Cook 30 minutes Serves two 600 grams butternut squash flesh, cut into 1cm pieces One tbsp light-tasting oil Flaky sea salt 1 teaspoon ground cilantro One tsp cumin powder 150 grams red lentils, thoroughly washed One clove of garlic, skin removed ½ tsp turmeric Juice of 1-2 limes, as preferred 1 tsp butter Chopped fresh coriander, for garnish For the Chilli Cashews 60g cashews One teaspoon neutral oil, or extra virgin olive oil ¼ tsp chilli flakes Heat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, oil, a tsp of sea salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the vegetables in a single 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 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft. Mix the cashews, oil, chilli flakes and a generous pinch of salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted. Whisk the dal and flavor with citrus juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re satisfied with the flavor, then stir in the butter. The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be perfect. Portion the lentils between two dishes, top with the roast squash and spiced nuts, sprinkle with the cilantro and enjoy warm with steamed rice and/or breads.