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This could be unexpected to some cooks, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a new fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600 grams pumpkin cubes, diced into 1cm pieces
1 tbsp light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
1 tsp cumin powder
150 grams red lentils, rinsed well
1 garlic clove, peeled
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashew nuts
One tsp neutral oil, or extra virgin olive oil
¼ teaspoon red pepper 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 ground coriander and cumin into a roasting tin big enough to hold all the veg in one layer, and mix well to coat. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a generous pinch of salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and season with lime juice and sea salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy with the seasoning, then stir in the butter.

The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Sample once more – it should be just right.

Divide the dal between two dishes, top with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with steamed rice and/or breads.