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It might come as a surprise to some cooks, but I am not a fan of dal. There were just two versions that I enjoyed, and both were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a new fast-cooking dal has made it into my favorites list. And the key? Pureeing it until very smooth, 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 min
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1-centimeter cubes
One tablespoon neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
One tsp ground cumin
150 grams red lentils, thoroughly washed
1 garlic clove, peeled
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One teaspoon butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashew nuts
1 tsp neutral oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the ground coriander and cumin into a baking tray large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli and a generous pinch of salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I added the juice from 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 takes this dish to the next level, is to puree the lentils (and the garlic) in portions in a powerful blender. Taste again – it should be just right.

Divide the dal between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.