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This could come as a surprise to many readers, but I am not a fan of dal. There were just two versions that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has joined my favorites list. And the key? Pureeing it until very smooth, then serving 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 Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, cut into 1-centimeter cubes
1 tbsp light-tasting oil
Sea salt flakes
One tsp ground cilantro
One tsp cumin powder
150 grams red lentils, thoroughly washed
One garlic clove, peeled
Half tsp turmeric powder
Juice of 1-2 limes, as preferred
One tsp butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashew nuts
1 tsp neutral oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea 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. Bake for 25-30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

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

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

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the cilantro and enjoy warm with steamed rice and/or breads.