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This could come as a surprise to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and both were made by my mother: one with lime and coconut, the other a long-simmered 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 roast squash and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g pumpkin cubes, cut into 1cm cubes
One tbsp light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
1 teaspoon ground cumin
150g red split lentils, thoroughly washed
One garlic clove, skin removed
½ tsp turmeric
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60 grams cashews
One teaspoon light oil, or olive oil
¼ tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in a single layer, and mix well to cover. Roast for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a big pinch of 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 pumpkin is done, the nuts should be nicely toasted.

Whisk the dal and season with lime juice and sea salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re happy with the flavor, then add the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the coriander and enjoy warm with rice and/or breads.