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It might be unexpected to many cooks, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new quick-cook dal has joined my hall of fame. And the key? Blitzing it until very smooth, then topping with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

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

For the Chilli Cashews

60g cashews
1 teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the veg in a single 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 500ml just-boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.

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

Whisk the dal and season with citrus juice and salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I used the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re satisfied with the flavor, then stir in the butter.

My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in batches in a powerful blender. Sample once more – it should be just right.

Divide the dal between two dishes, top with the roast squash and chilli cashews, sprinkle with the cilantro and serve hot with rice and/or breads.