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This could come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Blitzing it until very smooth, then serving with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, diced into 1cm pieces
One tbsp neutral or olive oil
Flaky sea salt
1 tsp ground cilantro
One tsp cumin powder
150g red split lentils, rinsed well
One garlic clove, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

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

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, oil, a tsp of salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until tender and starting to catch at the edges.

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

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

Stir the lentils and season with lime juice and salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then stir in the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) 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 chilli cashews, scatter over the cilantro and enjoy warm with steamed rice and/or flatbreads.