🔗 Share this article Rukmini Iyer's Fast and Simple Lentil Dish with Roast Squash and Chilli Nuts – Recipe This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two types that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream. But now a new fast-cooking dal has made it into my favorites list. And the secret? Pureeing it until perfectly creamy, then topping with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu. Citrus Lentils with Baked Pumpkin and Chilli Cashews Prep 15 min Cook 30 minutes Serves 2 600 grams butternut squash flesh, diced into 1-centimeter cubes One tbsp neutral or olive oil Sea salt flakes 1 teaspoon freshly ground coriander One tsp cumin powder 150g red lentils, thoroughly washed 1 clove of garlic, skin removed Half tsp turmeric powder Juice of 1-2 limes, to taste 1 teaspoon butter Chopped fresh coriander, to serve For the Spiced Nuts 60g cashews 1 tsp neutral oil, or olive oil A quarter tsp red pepper flakes Preheat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a tsp of salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the veg in a single layer, and toss thoroughly to coat. Bake for 25-30 minutes, until tender and beginning to brown. Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened. Mix the cashews, oil, chilli flakes and a generous pinch of sea salt in a small oven tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted. Whisk the dal and season 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 of two limes and I hate to admit 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 level, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Sample once more – it should be perfect. Portion the lentils between two bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.