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This could come as a surprise to some readers, but I am not a fan of dal. Only a couple of versions that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a new quick-cook dal has made it into my favorites list. And the key? Pureeing it until very smooth, then serving with roast squash and moreish spiced nuts. 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 min
Serves two

600g pumpkin cubes, diced into 1-centimeter pieces
1 tbsp light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
1 teaspoon cumin powder
150g red split lentils, thoroughly washed
1 clove of garlic, peeled
½ teaspoon turmeric
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashew nuts
One teaspoon light oil, or olive oil
A quarter teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a big pot with 500ml just-boiled water, the garlic clove 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 have softened.

Mix the cashews, cooking oil, chilli and a generous pinch of salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and season with lime juice and salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in the butter.

My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic) in portions in a powerful blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or breads.