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This could be unexpected to many cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600g pumpkin cubes, diced into 1-centimeter pieces
One tbsp neutral or olive oil
Sea salt flakes
1 teaspoon ground cilantro
One tsp cumin powder
150g red lentils, thoroughly washed
One clove of garlic, skin removed
Half tsp turmeric
Juice of 1-2 limes, to taste
One teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

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

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray large enough to hold all the vegetables in one layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a generous pinch of sea salt in a small oven tray. When the squash 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.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Continue tweaking and sampling until you’re satisfied with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be just right.

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