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This could come as a surprise to some readers, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, diced into 1cm pieces
1 tbsp light-tasting oil
Sea salt flakes
One teaspoon ground cilantro
1 tsp ground cumin
150 grams red lentils, thoroughly washed
One garlic clove, skin removed
½ tsp turmeric
Juice of 1-2 limes, to taste
1 teaspoon 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

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the vegetables in a single layer, and toss thoroughly to coat. Roast for 25-30 minutes, until tender and beginning to brown.

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

Mix the cashews, oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with citrus juice and salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re satisfied with the flavor, then stir in the butter.

My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic) in batches in a high-speed blender. Taste again – it should be just right.

Portion the lentils between two dishes, cover with the baked pumpkin and spiced nuts, scatter over the cilantro and enjoy warm with rice and/or breads.