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It might come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were made by my mother: one with lime and coconut, 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 perfectly creamy, then topping with roast squash and addictive 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 minutes
Serves 2

600g butternut squash flesh, diced into 1cm pieces
One tbsp neutral or olive oil
Sea salt flakes
1 teaspoon ground cilantro
1 tsp cumin powder
150 grams red lentils, thoroughly washed
1 clove of garlic, skin removed
Half tsp turmeric
Juice of 1-2 limes, to taste
One tsp butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashews
One tsp light oil, or olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, oil, a tsp of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the veg in one layer, and mix well to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a generous pinch of sea salt in a small oven tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and season with citrus juice and salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (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.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Taste again – it should be just right.

Divide the dal between two dishes, top with the baked pumpkin and spiced nuts, sprinkle with the cilantro and enjoy warm with steamed rice and/or breads.