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It might 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 fast-cooking dal has made it into my favorites list. And the secret? Pureeing it until very smooth, then topping with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600 grams butternut squash flesh, diced into 1cm cubes
1 tbsp neutral or olive oil
Flaky sea salt
1 teaspoon freshly ground coriander
One tsp cumin powder
150g red split lentils, rinsed well
One garlic clove, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One tsp dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashews
1 tsp neutral oil, or olive oil
¼ tsp chilli flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25-30 minutes, until cooked through and beginning to brown.

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a generous pinch of sea salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re happy with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in portions in a powerful blender. Sample once more – it should be just right.

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