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This could be unexpected to some readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Blitzing it until perfectly creamy, then topping with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g pumpkin cubes, diced into 1-centimeter cubes
One tbsp light-tasting oil
Sea salt flakes
1 tsp ground cilantro
One teaspoon cumin powder
150g red lentils, rinsed well
One garlic clove, peeled
Half teaspoon turmeric
Lime juice from 1-2 fruits, to taste
1 tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashews
One tsp light oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the ground coriander and cumin spice into a baking tray big enough to hold all the vegetables in a single layer, and mix well to coat. Bake for 25 to 30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a generous pinch of salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re satisfied with the seasoning, then add the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic) in batches in a high-speed blender. Sample once more – it should be perfect.

Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with steamed rice and/or breads.