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This could come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were made by my mother: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a third quick-cook dal has joined my favorites list. And the key? Pureeing it until very smooth, then topping with roast squash and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g pumpkin cubes, diced into 1-centimeter pieces
1 tbsp light-tasting oil
Flaky sea salt
One teaspoon freshly ground coriander
One teaspoon cumin powder
150 grams red split lentils, rinsed well
1 garlic clove, peeled
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
One teaspoon butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

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

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the ground coriander and cumin into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to coat. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a generous pinch of salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with lime juice and sea salt to taste. You will need a good amount 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 tasting until you’re happy with the flavor, then stir in the butter.

My final step, which takes this dish 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 perfect.

Portion the lentils between two dishes, cover with the roast squash and spiced nuts, scatter over the coriander and serve hot with steamed rice and/or breads.