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This could be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each 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 made it into my favorites list. And the key? Blitzing it until very smooth, then topping 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 Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g pumpkin cubes, diced into 1-centimeter pieces
One tbsp light-tasting oil
Sea salt flakes
1 tsp ground cilantro
1 tsp cumin powder
150 grams red lentils, rinsed well
1 clove of garlic, skin removed
½ tsp turmeric powder
Juice of 1-2 limes, as preferred
One tsp butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60g cashews
One tsp neutral oil, or olive oil
A quarter tsp red pepper flakes

Heat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the vegetables in one layer, and toss thoroughly to cover. Roast for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic 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, cooking oil, chilli and a generous pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

Whisk the dal and season with lime juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re satisfied with the seasoning, then stir in the butter.

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic) in batches in a high-speed blender. Sample once more – it should be perfect.

Divide the dal between two dishes, cover with the baked pumpkin and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or breads.