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It might come as a surprise to many readers, but I am not a fan of dal. There were just two versions that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a third fast-cooking 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 revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600 grams pumpkin cubes, cut into 1cm pieces
1 tbsp neutral or olive oil
Flaky sea salt
1 tsp ground cilantro
One teaspoon cumin powder
150 grams red split lentils, thoroughly washed
1 clove of garlic, peeled
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashews
1 teaspoon neutral oil, or olive oil
A quarter tsp chilli flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

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

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re happy with the flavor, then add the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Sample once more – 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 steamed rice and/or flatbreads.