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This could 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 prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has made it into my hall of fame. And the secret? Pureeing it until very smooth, then topping with baked pumpkin and moreish spiced nuts. 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, cut into 1cm cubes
One tablespoon light-tasting oil
Sea salt flakes
1 teaspoon ground cilantro
One tsp ground cumin
150g red lentils, thoroughly washed
1 clove of garlic, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One tsp butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60g cashew nuts
One tsp light oil, or extra virgin olive oil
¼ tsp chilli flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the coriander powder and cumin into a roasting tin 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 starting to catch at the edges.

At the same time, put the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, lower the heat and cook gently, stirring occasionally, 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 squash has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Continue tweaking and sampling until you’re happy with the seasoning, then add the butter.

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in batches in a powerful blender. Taste again – it should be just right.

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