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This could be unexpected to many cooks, but I am not a fan of dal. Only a couple of versions that I liked, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a new quick-cook dal has joined my hall of fame. And the secret? Blitzing it until perfectly creamy, then serving with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, cut into 1-centimeter pieces
1 tablespoon light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
One teaspoon ground cumin
150g red split lentils, thoroughly washed
One garlic clove, skin removed
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
1 tsp dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashews
1 teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin into a baking tray big enough to hold all the veg in a single layer, and mix well to cover. Bake for 25 to 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. Cover partly, lower the heat and simmer, 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 same oven; by the time the squash is ready, the nuts should be nicely toasted.

Whisk the dal and flavor with citrus juice and salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re satisfied with the flavor, then stir in the butter.

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

Divide the dal between two dishes, top with the roast squash and chilli cashews, scatter over the coriander and serve hot with rice and/or flatbreads.