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This could be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then serving 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 1-centimeter pieces
One tbsp light-tasting oil
Sea salt flakes
One tsp ground cilantro
One tsp cumin powder
150 grams red lentils, rinsed well
One clove of garlic, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, as preferred
One tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashew nuts
1 teaspoon light oil, or olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the coriander powder and cumin into a roasting tin big enough to hold all the vegetables in a single layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

At the same time, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a big pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re satisfied with the seasoning, then add the butter.

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the coriander and serve hot with steamed rice and/or breads.