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It might come as a surprise to some readers, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a new fast-cooking 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 revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600g pumpkin cubes, diced into 1-centimeter pieces
One tbsp light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
One tsp ground cumin
150g red split lentils, thoroughly washed
1 garlic clove, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashews
1 teaspoon neutral oil, or extra virgin olive oil
¼ tsp red pepper flakes

Heat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the ground coriander and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli and a generous pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Whisk the dal and flavor with citrus juice and sea salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting 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 clove) in portions in a powerful blender. Taste again – it should be just right.

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