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It might be unexpected to some readers, but I do not particularly enjoy of dal. There were just two types that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Pureeing it until perfectly creamy, then topping with baked pumpkin and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves two

600g butternut squash flesh, cut into 1-centimeter cubes
One tbsp neutral or olive oil
Flaky sea salt
One teaspoon freshly ground coriander
1 teaspoon cumin powder
150g red lentils, thoroughly washed
One garlic clove, skin removed
Half tsp turmeric
Juice of 1-2 limes, to taste
1 tsp butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashews
1 tsp neutral oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin large 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.

At the same time, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, 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 oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

Whisk the dal and season with citrus juice and salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then add the butter.

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Taste again – it should be perfect.

Portion the lentils between two dishes, cover with the roast squash and chilli cashews, sprinkle with the cilantro and enjoy warm with steamed rice and/or breads.