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It might be unexpected to some cooks, 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 cream. But now a third fast-cooking dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then serving with baked pumpkin and addictive 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 minutes
Serves 2

600g butternut squash flesh, cut into 1cm pieces
One tablespoon neutral or olive oil
Flaky sea salt
One teaspoon ground cilantro
1 tsp cumin powder
150g red split lentils, thoroughly washed
1 clove of garlic, skin removed
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

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

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, oil, a tsp of sea salt, and the coriander powder and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, 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 generous pinch of sea salt in a small baking tray. When the pumpkin 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.

Stir the lentils and season with citrus juice and salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re satisfied with the seasoning, then add the butter.

The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic) in batches in a high-speed blender. Taste again – it should be perfect.

Portion the lentils between two dishes, top with the baked pumpkin and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or breads.