Rukmini Iyer's Fast and Simple Lentil Dish with Roast Squash and Chilli Cashews – Method
It might be unexpected to some cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the key? Pureeing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.
Citrus Lentils with Baked Pumpkin and Spicy Nuts
Prep 15 minutes
Cook 30 min
Serves 2
600g pumpkin cubes, diced into 1cm pieces
One tablespoon neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
1 tsp ground cumin
150g red lentils, rinsed well
1 garlic clove, peeled
Half tsp turmeric
Juice of 1-2 limes, to taste
1 teaspoon butter
Chopped fresh coriander, for garnish
For the Spiced Nuts
60 grams cashew nuts
1 teaspoon light oil, or extra virgin olive oil
A quarter tsp chilli flakes
Heat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the veg in one layer, and toss thoroughly to coat. Bake for 25-30 minutes, until cooked through and beginning to brown.
At the same time, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.
Mix the cashews, cooking oil, chilli and a big pinch of salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be perfectly roasted.
Whisk the dal and flavor with citrus juice and sea salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I added the juice of 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 stage, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Sample once more – it should be just right.
Portion the lentils between two dishes, top with the baked pumpkin and spiced nuts, sprinkle with the cilantro and enjoy warm with rice and/or flatbreads.
