🔗 Share this article Rukmini Iyer's Quick and Simple Lentil Dish with Roasted Pumpkin and Spicy Cashews – Recipe This could be unexpected to many cooks, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Blitzing it until very smooth, then topping with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my regular menu. Citrus Lentils with Baked Pumpkin and Chilli Cashews Prep 15 min Cook 30 min Serves two 600 grams butternut squash flesh, diced into 1-centimeter cubes 1 tablespoon light-tasting oil Flaky sea salt One teaspoon freshly ground coriander One teaspoon cumin powder 150 grams red lentils, thoroughly washed 1 clove of garlic, peeled ½ tsp turmeric powder Lime juice from 1-2 fruits, as preferred 1 teaspoon dairy butter Chopped fresh coriander, for garnish For the Spiced Nuts 60 grams cashews One tsp neutral oil, or olive oil A quarter teaspoon red pepper flakes Heat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the vegetables in one layer, and mix well to cover. Roast for 25-30 minutes, until cooked through and beginning to brown. At the same time, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft. Combine the nuts, cooking oil, chilli flakes and a generous pinch of salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted. Stir the lentils and flavor with citrus juice and sea salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in the butter. My final step, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be perfect. Portion the lentils between two bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.