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This could come as a surprise to many cooks, but I am not a fan of dal. There were just two versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream. But now a third quick-cook dal has joined my favorites list. And the secret? Pureeing it until very smooth, then topping with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, cut into 1-centimeter cubes
1 tablespoon light-tasting oil
Flaky sea salt
1 tsp ground cilantro
One teaspoon cumin powder
150 grams red lentils, rinsed well
1 garlic clove, skin removed
½ teaspoon turmeric
Juice of 1-2 limes, to taste
One teaspoon butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
¼ tsp red pepper flakes

Heat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, oil, a tsp of salt, and the ground coriander and cumin into a baking tray big enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli and a big pinch of sea salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be perfectly roasted.

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

My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic) in batches in a powerful blender. Sample once more – it should be perfect.

Divide the dal between two bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the coriander and serve hot with rice and/or breads.