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This could be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has joined my hall of fame. And the key? Blitzing it until perfectly creamy, then topping with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g pumpkin cubes, diced into 1cm cubes
One tbsp light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
One teaspoon ground cumin
150g red lentils, thoroughly washed
1 clove of garlic, skin removed
½ tsp turmeric powder
Juice of 1-2 limes, as preferred
One teaspoon dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashews
One teaspoon light oil, or olive oil
A quarter teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the vegetables in one layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a generous pinch of sea salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re happy with the seasoning, then stir in the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Taste again – it should be just right.

Divide the dal between two bowls, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or breads.