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This could come as a surprise to some cooks, but I am not a fan 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 rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1cm cubes
One tbsp neutral or olive oil
Sea salt flakes
One teaspoon ground cilantro
One teaspoon ground cumin
150g red split lentils, rinsed well
One garlic clove, peeled
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60 grams cashew nuts
One teaspoon neutral oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.

At the same time, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli and a generous pinch of 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 nuts should be perfectly roasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I added the juice of 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.

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. Taste again – it should be perfect.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the coriander and enjoy warm with rice and/or breads.