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This could come as a surprise to many cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with cream. But now a third quick-cook dal has joined my favorites list. And the key? Blitzing it until very smooth, then topping with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600g pumpkin cubes, cut into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
One teaspoon ground cumin
150g red lentils, rinsed well
One garlic clove, skin removed
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
One teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

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

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, oil, a tsp of salt, and the ground coriander and cumin into a roasting tin large enough to hold all the vegetables in one layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes 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 pumpkin is done, the nuts should be nicely toasted.

Whisk the dal 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 added the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then add the butter.

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

Divide the dal between two bowls, top with the roast squash and spiced nuts, scatter over the cilantro and serve hot with rice and/or breads.