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This could be unexpected to many readers, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a new quick-cook dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, diced into 1cm pieces
One tbsp light-tasting oil
Sea salt flakes
1 teaspoon freshly ground coriander
One teaspoon cumin powder
150g red lentils, rinsed well
1 garlic clove, skin removed
Half tsp turmeric powder
Lime juice from 1-2 fruits, to taste
1 tsp butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashews
One teaspoon light oil, or olive oil
¼ tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin into a roasting tin big enough to hold all the veg in one layer, and mix well to coat. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a generous pinch of sea salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much seasoning!). Continue tweaking 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 blitz the dal (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 baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with steamed rice and/or breads.