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This could be unexpected to many readers, but I do not particularly enjoy of dal. There were just two versions that I liked, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking dal has joined my hall of fame. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and addictive chilli cashews. 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 min
Serves 2

600g pumpkin cubes, diced into 1cm cubes
One tablespoon light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
One teaspoon ground cumin
150 grams red lentils, rinsed well
1 garlic clove, peeled
Half teaspoon turmeric
Juice of 1-2 limes, to taste
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashews
1 tsp neutral oil, or extra virgin olive oil
¼ tsp chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin into a baking tray big enough to hold all the vegetables in one layer, and mix well to coat. Bake for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, lower the heat and simmer, stirring occasionally, 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 oven tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

Whisk the dal and season with lime juice and salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re happy with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, top with the roast squash and spiced nuts, sprinkle with the cilantro and enjoy warm with steamed rice and/or breads.