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This could come as a surprise to many readers, but I am not a fan of dal. Only a couple of types that I liked, and each 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 key? Blitzing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600 grams pumpkin cubes, diced into 1cm cubes
One tablespoon neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
1 teaspoon ground cumin
150g red split lentils, thoroughly washed
1 garlic clove, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One tsp butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashew nuts
One tsp light oil, or extra virgin olive oil
¼ tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, oil, a tsp of salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in one layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, reduce 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 generous pinch of sea salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.

Whisk the dal and season with lime 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’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re happy with the seasoning, then stir in the butter.

The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic) in portions in a powerful blender. Sample once more – it should be perfect.

Divide the dal between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with rice and/or flatbreads.