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It might come as a surprise to some readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Pureeing it until perfectly creamy, then serving with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600g butternut squash flesh, diced into 1cm cubes
1 tbsp light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
One tsp cumin powder
150 grams red lentils, rinsed well
One clove of garlic, peeled
Half teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
One tsp butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a roasting tin big enough to hold all the veg in one layer, and mix well to cover. Roast for 25 to 30 minutes, until cooked through 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. Partially cover, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I used the juice from 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 takes this dish to the next stage, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, top with the baked pumpkin and spiced nuts, sprinkle with the coriander and serve hot with rice and/or flatbreads.