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It might come as a surprise to some cooks, but I am not a fan of dal. Only a couple of types that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Pureeing 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 min
Cook 30 min
Serves two

600 grams pumpkin cubes, diced into 1cm cubes
One tablespoon light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
One teaspoon cumin powder
150g red lentils, rinsed well
1 garlic clove, skin removed
Half teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
1 teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashews
1 tsp light oil, or extra virgin olive oil
¼ teaspoon chilli flakes

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

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Whisk the dal and season with citrus juice and salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re satisfied with the flavor, then stir in the butter.

My final step, which takes this dish to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Taste again – it should be just right.

Portion the lentils between two dishes, top with the baked pumpkin and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or flatbreads.