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This could come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Pureeing it until very smooth, then serving with roast squash and moreish 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 min
Serves 2

600g pumpkin cubes, cut into 1-centimeter cubes
1 tbsp neutral or olive oil
Sea salt flakes
One tsp ground cilantro
One teaspoon ground cumin
150g red split lentils, rinsed well
1 clove of garlic, peeled
½ teaspoon turmeric
Juice of 1-2 limes, to taste
One tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashews
One tsp light oil, or olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the coriander powder and cumin into a roasting tin big enough to hold all the veg in a single layer, and mix well to cover. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

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

Combine the nuts, oil, chilli and a generous pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re happy with the seasoning, then add the butter.

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

Divide the dal between two bowls, cover with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with rice and/or flatbreads.