Rukmini Iyer's Fast and Simple Lentil Dish with Roasted Squash and Chilli Nuts – Recipe
It might come as a surprise to some cooks, but I am not a fan of dal. Only a couple of types that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a new quick-cook dal has made it into my hall of fame. And the key? Blitzing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.
Citrus Lentils with Baked Pumpkin and Spicy Nuts
Prep 15 min
Cook 30 min
Serves 2
600 grams butternut squash flesh, diced into 1-centimeter pieces
1 tbsp light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
1 tsp ground cumin
150g red split lentils, thoroughly washed
One clove of garlic, peeled
Half tsp turmeric
Juice of 1-2 limes, as preferred
One teaspoon butter
Fresh cilantro leaves, for garnish
For the Spiced Nuts
60 grams cashews
One tsp neutral oil, or olive oil
A quarter teaspoon red pepper flakes
Preheat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in one layer, and toss thoroughly to cover. Roast for 25-30 minutes, until tender and beginning to brown.
At the same time, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.
Combine the nuts, oil, chilli flakes and a big pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the nuts should be perfectly roasted.
Whisk the dal and flavor with lime juice and sea salt to taste. You will need a good amount 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 salt!). Continue tweaking and sampling 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 portions in a powerful blender. Taste again – it should be just right.
Divide the dal between two bowls, cover with the roast squash and spiced nuts, sprinkle with the cilantro and serve hot with steamed rice and/or breads.
