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It might come as a surprise to some readers, but I am not a fan of dal. Only a couple of types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking 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 game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams butternut squash flesh, cut into 1cm cubes
One tbsp neutral or olive oil
Flaky sea salt
One teaspoon freshly ground coriander
One tsp ground cumin
150g red split lentils, rinsed well
1 clove of garlic, peeled
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

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

Preheat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin 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 big pot with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a big pinch of salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted.

Whisk the dal and flavor with citrus juice and sea salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re satisfied with the flavor, then add the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Taste again – it should be perfect.

Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, scatter over the cilantro and enjoy warm with steamed rice and/or breads.