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It might be unexpected to many readers, but I do not particularly enjoy of dal. There were just two versions that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Blitzing it until very smooth, 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 Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600g butternut squash flesh, diced into 1cm pieces
1 tbsp light-tasting oil
Flaky sea salt
One teaspoon ground cilantro
One teaspoon cumin powder
150 grams red split lentils, thoroughly washed
One garlic clove, skin removed
Half tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One tsp butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashew nuts
1 tsp neutral oil, or olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the coriander powder and cumin into a baking tray 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 beginning to brown.

At the same time, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, 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 generous pinch of salt in a small baking tray. When the squash has 8 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 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 hate to admit how much salt!). Continue tweaking and sampling until you’re happy with the seasoning, 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 powerful blender. Taste again – it should be perfect.

Divide the dal between two bowls, top with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with steamed rice and/or flatbreads.