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This could be unexpected to some cooks, but I am not a fan of dal. Only a couple of versions that I liked, and both were prepared by my mum: one with lime and coconut, 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 perfectly creamy, then serving with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600g butternut squash flesh, cut into 1cm pieces
One tablespoon neutral or olive oil
Sea salt flakes
One tsp ground cilantro
1 tsp ground cumin
150 grams red lentils, thoroughly washed
1 clove of garlic, peeled
½ tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60 grams cashew nuts
1 teaspoon light oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the vegetables in one layer, and toss thoroughly to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.

At the same time, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli and a big pinch of 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 nuts should be perfectly roasted.

Whisk the dal and season with lime juice and salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much salt!). 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 stage, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, top with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with steamed rice and/or breads.