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It might come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until very smooth, then topping with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, cut into 1cm pieces
One tablespoon light-tasting oil
Flaky sea salt
1 tsp freshly ground coriander
1 teaspoon ground cumin
150 grams red split lentils, rinsed well
1 garlic clove, peeled
Half tsp turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
1 teaspoon neutral oil, or extra virgin olive oil
¼ tsp chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, oil, a teaspoon of 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. Bake for 25 to 30 minutes, until tender and beginning to brown.

At the same time, put 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 simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a big pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and season with lime juice and sea salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much salt!). 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 level, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, cover with the roast squash and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or flatbreads.