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This could be unexpected to many cooks, but I am not a fan of dal. Only a couple of versions that I liked, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until perfectly creamy, then serving with baked pumpkin 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 min
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1cm pieces
1 tablespoon light-tasting oil
Sea salt flakes
One tsp ground cilantro
1 teaspoon ground cumin
150g red lentils, rinsed well
One clove of garlic, peeled
Half teaspoon turmeric
Juice of 1-2 limes, to taste
1 teaspoon butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashew nuts
One teaspoon light oil, or olive oil
A quarter tsp red pepper flakes

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

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli and a big pinch of sea salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re happy with the flavor, then add the butter.

My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Sample once more – it should be perfect.

Divide the dal between two dishes, cover with the baked pumpkin and spiced nuts, sprinkle with the cilantro and enjoy warm with rice and/or flatbreads.