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This could come as a surprise to many readers, 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 dal with cream. But now a new quick-cook dal has made it into my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, diced into 1-centimeter pieces
1 tablespoon neutral or olive oil
Sea salt flakes
One teaspoon freshly ground coriander
One teaspoon ground cumin
150g red split lentils, rinsed well
One clove of garlic, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
One tsp butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60g cashew nuts
1 teaspoon neutral oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin into a baking tray large enough to hold all the vegetables in one layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin 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 flavor with citrus juice and sea salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and sampling 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 clove) in batches in a high-speed blender. Sample once more – it should be perfect.

Divide the dal between two dishes, top with the roast squash and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.