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This could be unexpected to many readers, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were made by my mother: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until very smooth, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600g pumpkin cubes, cut into 1cm cubes
One tablespoon light-tasting oil
Sea salt flakes
One tsp ground cilantro
One teaspoon cumin powder
150 grams red split lentils, rinsed well
1 clove of garlic, peeled
Half tsp turmeric
Lime juice from 1-2 fruits, as preferred
One tsp butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

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

Preheat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the vegetables in one layer, and toss thoroughly to coat. Bake for 25-30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, 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 salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re happy with the seasoning, then add the butter.

My final step, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Taste again – it should be perfect.

Portion the lentils between two dishes, cover with the baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with steamed rice and/or breads.