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This could be unexpected to some readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a new quick-cook dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then topping with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1cm pieces
1 tablespoon light-tasting oil
Sea salt flakes
1 tsp ground cilantro
1 teaspoon cumin powder
150 grams red lentils, thoroughly washed
One clove of garlic, skin removed
½ tsp turmeric
Lime juice from 1-2 fruits, to taste
One teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashews
One teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Heat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the vegetables in a single layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, 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. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a generous pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and season with lime juice and sea salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re satisfied with the flavor, then add the butter.

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

Portion the lentils between two bowls, top with the baked pumpkin and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.