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This could be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Blitzing it until very smooth, then serving with roast squash and addictive 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 minutes
Serves 2

600 grams pumpkin cubes, diced into 1cm pieces
One tablespoon neutral or olive oil
Sea salt flakes
One tsp freshly ground coriander
One teaspoon ground cumin
150 grams red split lentils, rinsed well
One clove of garlic, skin removed
½ tsp turmeric
Juice of 1-2 limes, as preferred
One teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashew nuts
One teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the veg in a single layer, and mix well to coat. Bake for 25-30 minutes, until tender and starting to catch at the edges.

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. Partially cover, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the squash has 8 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 season with lime juice and salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re happy with the seasoning, then add the butter.

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

Divide the dal between two bowls, top with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with steamed rice and/or breads.