🔗 Share this article Rukmini Iyer's Fast and Simple Lime Dal with Roasted Squash and Chilli Nuts – Recipe It might be unexpected to some cooks, but I am not a fan of dal. Only a couple of versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation. Lime Dal with Roast Squash and Spicy Nuts Prep 15 min Cook 30 minutes Serves two 600g pumpkin cubes, diced into 1-centimeter pieces One tbsp light-tasting oil Sea salt flakes One teaspoon freshly ground coriander 1 teaspoon cumin powder 150 grams red split lentils, thoroughly washed One clove of garlic, skin removed Half tsp turmeric Lime juice from 1-2 fruits, as preferred 1 tsp butter Fresh cilantro leaves, to serve For the Spiced Nuts 60g cashew nuts 1 teaspoon light oil, or olive oil A quarter tsp chilli flakes Heat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the vegetables in one layer, and mix well to coat. Roast for 25 to 30 minutes, until tender and beginning to brown. Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened. Combine the nuts, oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the pumpkin has 8 minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted. Stir the lentils and season with lime juice and salt to taste. You will need a good amount of each: think of the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re satisfied with the flavor, then stir in the butter. The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Taste again – it should be perfect. Portion the lentils between two dishes, top with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with rice and/or flatbreads.