Rukmini Iyer's Fast and Simple Lime Dal with Roast Pumpkin and Spicy Nuts – Recipe
This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, 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? Pureeing it until perfectly creamy, then serving with roast squash and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.
Citrus Lentils with Baked Pumpkin and Chilli Cashews
Prep 15 min
Cook 30 minutes
Serves 2
600g pumpkin cubes, diced into 1-centimeter cubes
1 tablespoon light-tasting oil
Sea salt flakes
One teaspoon ground cilantro
1 teaspoon ground cumin
150g red split lentils, rinsed well
One clove of garlic, peeled
½ tsp turmeric powder
Juice of 1-2 limes, as preferred
One teaspoon dairy butter
Fresh cilantro leaves, for garnish
For the Chilli Cashews
60 grams cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
¼ 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 sea salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.
Meanwhile, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.
Combine the nuts, cooking oil, chilli and a generous pinch of sea salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.
Whisk the dal and flavor with lime juice and salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much seasoning!). Continue tweaking and sampling 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) in batches in a high-speed blender. Sample once more – it should be perfect.
Divide the dal between two dishes, top with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with rice and/or flatbreads.
