🔗 Share this article Rukmini Iyer's Fast and Easy Lime Dal with Roast Pumpkin and Chilli Cashews – Method 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 each were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has made it into my favorites list. And the secret? Pureeing it until very smooth, then topping with roast squash and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation. Lime Dal with Roast Squash and Spicy Nuts Prep 15 min Cook 30 minutes Serves 2 600g pumpkin cubes, diced into 1cm cubes One tbsp light-tasting oil Sea salt flakes 1 teaspoon ground cilantro 1 teaspoon cumin powder 150g red split lentils, thoroughly washed 1 garlic clove, skin removed Half teaspoon turmeric Lime juice from 1-2 fruits, as preferred One tsp dairy butter Fresh cilantro leaves, to serve For the Chilli Cashews 60 grams cashews One teaspoon neutral oil, or olive oil A quarter tsp chilli flakes Preheat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a tsp of salt, and the ground coriander and cumin spice into a baking tray big enough to hold all the veg in a single layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown. At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft. Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted. Stir the lentils and season with citrus juice and salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then stir in the butter. The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Taste again – it should be just right. Portion the lentils between two dishes, top with the baked pumpkin and chilli cashews, scatter over the cilantro and enjoy warm with rice and/or flatbreads.