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This could be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a new fast-cooking dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600g pumpkin cubes, cut into 1-centimeter pieces
One tbsp light-tasting oil
Flaky sea salt
One tsp ground cilantro
One tsp ground cumin
150g red split lentils, thoroughly washed
One garlic clove, skin removed
Half tsp turmeric powder
Juice of 1-2 limes, to taste
One tsp butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60g cashews
1 teaspoon neutral oil, or olive oil
A quarter tsp red pepper flakes

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

Meanwhile, put the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a big pinch of salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted.

Whisk the dal and season with lime juice and sea salt to taste. You will need quite a lot of both: think of 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 sampling until you’re satisfied with the seasoning, then stir in the butter.

The last touch, 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 perfect.

Divide the dal between two bowls, top with the baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with steamed rice and/or flatbreads.