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It might be unexpected to many readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then topping with baked pumpkin 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

600g butternut squash flesh, diced into 1cm cubes
1 tbsp neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
1 tsp ground cumin
150g red split lentils, thoroughly washed
1 garlic clove, peeled
Half teaspoon turmeric
Juice of 1-2 limes, to taste
One teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

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

Preheat 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 baking tray big enough to hold all the vegetables in a single layer, and mix well to cover. Roast for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.

Combine the nuts, 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 same oven; by the time the squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Keep adjusting 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 powerful blender. Sample once more – it should be just right.

Divide the dal between two bowls, cover with the roast squash and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or flatbreads.