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This could come as a surprise to some cooks, but I am not a fan of dal. Only a couple of versions that I liked, and each were made by my mother: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600 grams pumpkin cubes, cut into 1cm cubes
1 tbsp neutral or olive oil
Sea salt flakes
One teaspoon freshly ground coriander
1 teaspoon ground cumin
150g red split lentils, rinsed well
One garlic clove, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, as preferred
One tsp dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashews
1 teaspoon light oil, or olive oil
¼ tsp chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a tsp of sea salt, and the ground coriander and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to coat. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a big pinch of sea salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and season with lime juice and sea salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re happy with the seasoning, then stir in the butter.

My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic) in batches in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, top with the baked pumpkin and spiced nuts, sprinkle with the cilantro and enjoy warm with rice and/or flatbreads.