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It might be unexpected to some readers, but I am not a fan of dal. There were just two types that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a third quick-cook dal has made it into my favorites list. And the secret? Pureeing it until very smooth, 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 minutes
Cook 30 min
Serves two

600g pumpkin cubes, diced into 1cm cubes
One tbsp neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
One tsp ground cumin
150g red lentils, rinsed well
1 garlic clove, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, as preferred
1 teaspoon butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashews
1 teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a tsp of salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in a single layer, and mix well to coat. Roast for 25-30 minutes, until tender and starting to catch at the edges.

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

Combine the nuts, cooking oil, chilli and a big pinch of salt in a small oven tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

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

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

Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and enjoy warm with rice and/or breads.