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This could be unexpected to some readers, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook dal has joined my favorites list. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600 grams pumpkin cubes, diced into 1-centimeter pieces
One tablespoon light-tasting oil
Sea salt flakes
1 teaspoon ground cilantro
1 tsp ground cumin
150 grams red split lentils, rinsed well
1 garlic clove, skin removed
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
One tsp butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

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

Preheat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the veg in a single layer, and mix well to cover. Roast for 25-30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with lime juice and sea salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re satisfied with the seasoning, then add the butter.

My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Taste again – it should be just right.

Divide the dal between two dishes, cover with the roast squash and spiced nuts, sprinkle with the cilantro and serve hot with steamed rice and/or breads.