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This could be unexpected to many cooks, but I am not a fan of dal. There were just two types that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a third fast-cooking dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with baked pumpkin 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 minutes
Cook 30 minutes
Serves two

600 grams pumpkin cubes, diced into 1-centimeter cubes
One tbsp neutral or olive oil
Sea salt flakes
One tsp ground cilantro
One teaspoon cumin powder
150 grams red split lentils, rinsed well
1 garlic clove, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
One teaspoon butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60 grams cashews
One teaspoon light oil, or extra virgin olive oil
A quarter teaspoon chilli 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 baking tray big enough to hold all the veg in one layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

At the same time, put the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli and a generous pinch of sea salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted.

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 added the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re happy with the flavor, then add the butter.

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

Divide the dal between two bowls, cover with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with rice and/or flatbreads.