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It might come as a surprise 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 long-simmered black dal with rich cream. But now a third fast-cooking dal has joined my favorites list. And the key? Blitzing it until very smooth, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves two

600g pumpkin cubes, cut into 1-centimeter cubes
One tbsp neutral or olive oil
Flaky sea salt
One tsp ground cilantro
1 teaspoon ground cumin
150 grams red split lentils, thoroughly washed
1 garlic clove, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 teaspoon butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

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

Preheat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg 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 big pot with 500ml just-boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, reduce 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 generous pinch of sea salt in a small baking 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 nicely toasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re satisfied with the seasoning, then add the butter.

The last touch, which takes this dish to the next stage, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – it should be just right.

Portion the lentils between two bowls, top with the baked pumpkin and spiced nuts, sprinkle with the coriander and enjoy warm with steamed rice and/or breads.