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It might be unexpected 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: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then serving with baked pumpkin 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 min
Cook 30 min
Serves 2

600 grams butternut squash flesh, cut into 1-centimeter cubes
One tbsp light-tasting oil
Flaky sea salt
1 teaspoon freshly ground coriander
One teaspoon cumin powder
150 grams red split lentils, thoroughly washed
1 garlic clove, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
1 tsp light oil, or extra virgin olive oil
A quarter tsp chilli flakes

Preheat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and mix well to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a generous pinch of salt in a small oven tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils and season with lime juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re satisfied with the seasoning, 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 batches in a powerful blender. Taste again – it should be just right.

Portion the lentils between two dishes, cover with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with rice and/or breads.