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It might come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two versions that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a new fast-cooking dal has joined my favorites list. And the key? Blitzing it until very smooth, then serving with roast squash and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600 grams pumpkin cubes, diced into 1cm pieces
1 tbsp light-tasting oil
Flaky sea salt
1 tsp freshly ground coriander
One tsp cumin powder
150 grams red split lentils, rinsed well
1 garlic clove, peeled
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
1 tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

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

Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a tsp 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 cover. Roast 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 500ml just-boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a big pinch of salt in a small baking tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and season with citrus juice and sea salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I added 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.

My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – it should be just right.

Portion the lentils between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or breads.