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This could be unexpected to many readers, but I am not a fan of dal. There were just two types that I liked, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with cream. But now a third quick-cook dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600 grams pumpkin cubes, diced into 1-centimeter cubes
1 tbsp light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
One teaspoon cumin powder
150g red split lentils, thoroughly washed
One clove of garlic, peeled
½ tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
A quarter tsp red pepper flakes

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

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. Cover partly, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the pumpkin has 8 minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and flavor with lime juice and sea salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I added the juice from 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.

My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, cover with the roast squash and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.