Rukmini Iyer's Quick and Simple Lentil Dish with Roasted Squash and Chilli Nuts – Recipe
It might come as a surprise to some readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a new quick-cook dal has made it into my favorites list. And the key? Pureeing it until very smooth, then topping with baked pumpkin and moreish chilli cashews. It’s a game-changer that’s now on my weekly rotation.
Citrus Lentils with Baked Pumpkin and Spicy Nuts
Prep 15 min
Cook 30 minutes
Serves two
600 grams butternut squash flesh, diced into 1-centimeter cubes
1 tbsp neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
One tsp cumin powder
150 grams red split lentils, thoroughly washed
One garlic clove, skin removed
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish
For the Chilli Cashews
60 grams cashews
1 teaspoon light oil, or extra virgin olive oil
A quarter teaspoon chilli flakes
Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the vegetables in a single layer, and mix well to coat. Bake for 25-30 minutes, until cooked through and starting to catch at the edges.
Meanwhile, put the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.
Combine the nuts, oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.
Whisk the dal and flavor with citrus juice and 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 hate to admit how much seasoning!). Keep adjusting and tasting until you’re satisfied with the flavor, then stir in the butter.
My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Taste again – it should be just right.
Divide the dal between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the coriander and serve hot with rice and/or breads.
