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This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two types that I liked, and both were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Blitzing it until very smooth, then topping with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1-centimeter cubes
1 tablespoon light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
1 tsp cumin powder
150g red split lentils, rinsed well
1 clove of garlic, skin removed
½ teaspoon turmeric
Juice of 1-2 limes, to taste
One tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashews
1 tsp neutral oil, or extra virgin olive oil
¼ tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a tsp of salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the vegetables in a single layer, and mix well to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much salt!). Keep adjusting 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. Taste again – it should be just right.

Portion the lentils between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and enjoy warm with steamed rice and/or flatbreads.