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It might 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 slow-cooked black lentils with cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600g pumpkin cubes, cut into 1cm pieces
1 tbsp neutral or olive oil
Sea salt flakes
One tsp freshly ground coriander
1 tsp cumin powder
150g red lentils, thoroughly washed
One garlic clove, peeled
½ tsp turmeric
Juice of 1-2 limes, as preferred
One teaspoon butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60g cashew nuts
One teaspoon light oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, oil, a tsp of sea salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the veg in one layer, and toss thoroughly 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, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a big pinch of salt in a small baking tray. When the squash 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.

Stir the lentils and flavor with citrus juice and salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (I used the juice of 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 stage, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Taste again – it should be perfect.

Divide the dal between two bowls, top with the baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or breads.