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It might be unexpected to many cooks, but I am not a fan of dal. Only a couple of types that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook dal has joined my hall of fame. And the secret? Blitzing it until perfectly creamy, 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 Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600g pumpkin cubes, diced into 1cm pieces
1 tbsp light-tasting oil
Flaky sea salt
One tsp ground cilantro
One teaspoon cumin powder
150g red split lentils, thoroughly washed
One clove of garlic, peeled
Half teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashews
One teaspoon light oil, or olive oil
¼ tsp chilli flakes

Preheat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the vegetables in a single layer, and mix well to coat. Roast for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a big pot with 500 milliliters just-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 have softened.

Mix the cashews, cooking 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 nicely toasted.

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

My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic) in batches in a high-speed blender. Sample once more – it should be just right.

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