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This could be unexpected to many cooks, but I am not a fan of dal. Only a couple of types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Pureeing it until very smooth, then serving with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g butternut squash flesh, diced into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
One tsp ground cilantro
One tsp cumin powder
150 grams red lentils, thoroughly washed
One clove of garlic, skin removed
½ teaspoon turmeric
Juice of 1-2 limes, to taste
One tsp dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
One tsp neutral oil, or olive oil
A quarter teaspoon red pepper flakes

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

At the same time, place the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli and a big pinch of sea 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 season with citrus juice and sea salt to taste. You will need a good amount of both: 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 flavor, then stir in the butter.

My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Taste again – it should be just right.

Portion the lentils between two bowls, top with the roast squash and spiced nuts, scatter over the cilantro and serve hot with rice and/or flatbreads.