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This could be unexpected to many readers, but I do not particularly enjoy of dal. There were just two types that I liked, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has made it into my favorites list. And the secret? Blitzing it until very smooth, then serving with roast squash and moreish 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 minutes
Serves 2

600g pumpkin cubes, diced into 1cm pieces
1 tbsp light-tasting oil
Flaky sea salt
One tsp ground cilantro
1 teaspoon cumin powder
150 grams red lentils, rinsed well
One clove of garlic, peeled
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
1 tsp dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

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

Preheat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a tsp of salt, and the coriander powder and cumin into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to coat. Bake for 25 to 30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted.

Stir the lentils and season with citrus juice and salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re happy with the flavor, then add the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic) in batches in a high-speed blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, top with the roast squash and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or breads.