🔗 Share this article Rukmini Iyer's Quick and Easy Lentil Dish with Roasted Squash and Chilli Nuts – Method It might come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both 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 perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu. Citrus Lentils with Baked Pumpkin and Chilli Cashews Prep 15 minutes Cook 30 minutes Serves 2 600 grams pumpkin cubes, diced into 1-centimeter pieces 1 tbsp neutral or olive oil Flaky sea salt 1 teaspoon ground cilantro One teaspoon ground cumin 150 grams red split lentils, rinsed well One clove of garlic, peeled ½ tsp turmeric Juice of 1-2 limes, as preferred 1 tsp dairy butter Chopped fresh coriander, to serve For the Spiced Nuts 60g cashews 1 teaspoon neutral oil, or extra virgin olive oil A quarter tsp red pepper flakes Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, cooking 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 25-30 minutes, until tender and beginning to brown. Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft. Mix the cashews, cooking oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be perfectly roasted. Stir the lentils and season with lime juice and salt to taste. You will need a good amount of each: think of the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re happy with the seasoning, then stir in the butter. My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Sample once more – it should be just right. Portion the lentils between two dishes, cover with the roast squash and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.