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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 enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

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

For the Spiced Nuts

60g cashew nuts
One teaspoon neutral oil, or olive oil
¼ tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a tsp of salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the vegetables in a single layer, and mix well to coat. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

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

Combine the nuts, cooking oil, chilli flakes and a big pinch of salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal 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 salt!). Keep adjusting and sampling until you’re satisfied with the flavor, then add the butter.

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

Divide the dal between two dishes, cover with the baked pumpkin and spiced nuts, sprinkle with the cilantro and enjoy warm with rice and/or breads.