🔗 Share this article Rukmini Iyer's Quick and Easy Lime Dal with Roasted Squash and Spicy Cashews – Recipe It might be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third quick-cook dal has made it into my favorites list. And the secret? Pureeing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu. Lime Dal with Baked Pumpkin and Chilli Cashews Prep 15 min Cook 30 minutes Serves 2 600 grams pumpkin cubes, cut into 1cm cubes 1 tbsp light-tasting oil Sea salt flakes One teaspoon ground cilantro One tsp ground cumin 150 grams red lentils, thoroughly washed One clove of garlic, peeled ½ tsp turmeric powder Lime juice from 1-2 fruits, to taste 1 teaspoon butter Fresh cilantro leaves, to serve For the Spiced Nuts 60 grams cashews One teaspoon neutral oil, or olive oil ¼ teaspoon red pepper flakes Preheat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a tsp of salt, and the coriander powder 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 25-30 minutes, until cooked through and starting to catch at the edges. At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened. Mix the cashews, oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted. Whisk the dal and season 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 from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re satisfied with the seasoning, 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 high-speed blender. Taste again – it should be just right. Divide the dal between two bowls, cover with the roast squash and chilli cashews, scatter over the cilantro and serve hot with steamed rice and/or flatbreads.