Rukmini Iyer's Fast and Simple Lentil Dish with Roast Squash and Chilli Cashews – Method
This could come as a surprise to some readers, but I am not a fan of dal. There were just two versions that I enjoyed, and each were made by my mother: 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 key? Blitzing it until perfectly creamy, then topping with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.
Citrus Lentils with Roast Squash and Spicy Nuts
Prep 15 min
Cook 30 min
Serves 2
600g butternut squash flesh, diced into 1-centimeter pieces
1 tbsp neutral or olive oil
Sea salt flakes
1 tsp freshly ground coriander
1 teaspoon ground cumin
150 grams red lentils, thoroughly washed
One clove of garlic, peeled
Half tsp turmeric
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, to serve
For the Chilli Cashews
60g cashew nuts
One teaspoon light oil, or extra virgin olive oil
¼ tsp chilli flakes
Preheat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the vegetables in one layer, and mix well to coat. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.
Meanwhile, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.
Mix the cashews, cooking oil, chilli flakes and a generous pinch of salt in a small baking tray. When the squash has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.
Stir the lentils and season with citrus juice and salt to taste. You will need quite a lot of both: consider 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 tasting until you’re satisfied with the flavor, then stir in the butter.
My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in batches in a powerful blender. Sample once more – it should be just right.
Divide the dal between two dishes, top with the roast squash and spiced nuts, sprinkle with the cilantro and enjoy warm with rice and/or breads.
