🔗 Share this article Rukmini Iyer's Quick and Easy Lime Dal with Roast Squash and Chilli Nuts – Recipe It might be unexpected to some readers, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Blitzing it until perfectly creamy, then serving with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation. Lime Dal with Baked Pumpkin and Chilli Cashews Prep 15 minutes Cook 30 min Serves 2 600 grams butternut squash flesh, diced into 1-centimeter cubes One tablespoon neutral or olive oil Flaky sea salt 1 tsp freshly ground coriander 1 tsp cumin powder 150g red split lentils, thoroughly washed 1 garlic clove, skin removed ½ teaspoon turmeric powder Lime juice from 1-2 fruits, as preferred 1 teaspoon dairy butter Fresh cilantro leaves, to serve For the Chilli Cashews 60 grams cashews One tsp light oil, or olive oil ¼ teaspoon red pepper flakes Heat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, oil, a tsp of 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 25-30 minutes, until tender and beginning to brown. Meanwhile, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened. Combine the nuts, cooking oil, chilli and a big pinch of sea salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to 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 used the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re happy with the flavor, then stir in the butter. The last touch, which takes this dish 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. Portion the lentils between two dishes, top with the baked pumpkin and chilli cashews, scatter over the coriander and enjoy warm with steamed rice and/or breads.