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It might be unexpected to many readers, but I am not a fan of dal. Only a couple of versions that I liked, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook dal has joined my favorites list. And the secret? Pureeing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves two

600 grams butternut squash flesh, cut into 1cm pieces
One tablespoon light-tasting oil
Flaky sea salt
1 tsp ground cilantro
One teaspoon ground cumin
150g red lentils, rinsed well
One clove of garlic, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashew nuts
1 teaspoon light oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin big enough to hold all the vegetables in one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until tender 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 and the turmeric, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a big pinch of salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

Whisk the dal and season with citrus juice and sea salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I added the juice from 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.

My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be perfect.

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