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This could be unexpected to some readers, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has joined my hall of fame. And the secret? Pureeing it until perfectly creamy, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves 2

600g butternut squash flesh, diced into 1cm pieces
One tbsp neutral or olive oil
Flaky sea salt
One tsp freshly ground coriander
One teaspoon cumin powder
150 grams red split lentils, rinsed well
1 garlic clove, skin removed
½ tsp turmeric
Juice of 1-2 limes, to taste
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashews
1 tsp neutral oil, or olive oil
¼ teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the vegetables in one layer, and mix well to coat. Bake for 25-30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

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

Stir the lentils and season with citrus juice and sea salt to taste. You will need a good amount of each: think of the dal as a completely blank canvas (I used the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re satisfied with the flavor, then add the butter.

My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Taste again – it should be perfect.

Divide the dal between two dishes, top with the roast squash and spiced nuts, scatter over the coriander and serve hot with rice and/or breads.