Rukmini Iyer's Quick and Simple Lentil Dish with Roasted Squash and Spicy Nuts – Method
This could come as a surprise to many readers, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new quick-cook dal has joined my favorites list. And the secret? Pureeing it until perfectly creamy, then serving with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.
Citrus Lentils with Roast Squash and Spicy Nuts
Prep 15 minutes
Cook 30 minutes
Serves two
600 grams pumpkin cubes, cut into 1-centimeter cubes
1 tablespoon light-tasting oil
Sea salt flakes
1 teaspoon ground cilantro
One teaspoon ground cumin
150 grams red split lentils, thoroughly washed
1 garlic clove, skin removed
Half tsp turmeric powder
Juice of 1-2 limes, as preferred
One teaspoon butter
Chopped fresh coriander, for garnish
For the Spiced Nuts
60 grams cashews
1 tsp light oil, or extra virgin olive oil
¼ teaspoon chilli flakes
Heat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the coriander powder and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25-30 minutes, until tender and starting to catch at the edges.
At the same time, place the lentils in a big pot with 500ml 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 to 25 minutes, until the lentils have softened.
Combine the nuts, cooking oil, chilli and a big pinch of salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should 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’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re happy with the flavor, then add the butter.
The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in batches 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, scatter over the cilantro and enjoy warm with rice and/or flatbreads.
