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It might come as a surprise to some cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a new quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until very smooth, then serving with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600g pumpkin cubes, cut into 1cm cubes
1 tbsp neutral or olive oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 tsp cumin powder
150g red lentils, rinsed well
One garlic clove, skin removed
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

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

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

At the same time, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

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

Whisk the dal and flavor with citrus juice and salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in batches 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 coriander and enjoy warm with rice and/or breads.