Rukmini Iyer's Fast and Easy Lentil Dish with Roast Squash and Spicy Nuts – Method
It might be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a new quick-cook dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. It’s a revelation that’s now on my regular menu.
Citrus Lentils with Baked Pumpkin and Spicy Nuts
Prep 15 min
Cook 30 minutes
Serves two
600 grams pumpkin cubes, cut into 1cm cubes
One tbsp neutral or olive oil
Sea salt flakes
One tsp ground cilantro
One tsp cumin powder
150 grams red split lentils, thoroughly washed
1 garlic clove, peeled
Half teaspoon turmeric powder
Juice of 1-2 limes, as preferred
1 teaspoon dairy butter
Chopped fresh coriander, for garnish
For the Chilli Cashews
60 grams cashew nuts
One tsp neutral oil, or olive oil
¼ teaspoon red pepper flakes
Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in one layer, and toss thoroughly to coat. Bake for 25-30 minutes, until tender and starting to catch at the edges.
At the same time, put the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.
Mix the cashews, oil, chilli and a generous pinch of sea 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 pumpkin is done, the cashews ought to be nicely toasted.
Whisk the dal and season with lime juice and sea salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re satisfied with the flavor, then add the butter.
My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in portions in a high-speed 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 rice and/or breads.
