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It might be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook 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 game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600g pumpkin cubes, diced into 1cm cubes
1 tablespoon light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
1 tsp ground cumin
150g red split lentils, rinsed well
1 clove of garlic, skin removed
Half tsp turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60g cashews
One teaspoon light oil, or olive oil
¼ tsp chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the coriander powder and cumin into a roasting tin big enough to hold all the veg in one layer, and mix well to cover. Bake for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli and a big pinch of sea salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils and season with citrus juice and salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I used the juice of two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re satisfied with the seasoning, then stir in the butter.

The last touch, which takes this dish to the next level, 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 bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the coriander and enjoy warm with steamed rice and/or flatbreads.