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It might be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a third quick-cook dal has joined my favorites list. And the key? Pureeing it until very smooth, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600 grams pumpkin cubes, diced into 1-centimeter pieces
1 tablespoon light-tasting oil
Flaky sea salt
1 teaspoon freshly ground coriander
One teaspoon ground cumin
150g red lentils, thoroughly washed
One clove of garlic, peeled
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashew nuts
1 teaspoon light oil, or olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to coat. Bake for 25-30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a big pinch of salt in a small oven 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.

Stir the lentils and season with lime juice and sea salt to taste. You will need quite a lot of each: 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 seasoning, then stir in the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be just right.

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