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This could be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a new quick-cook dal has made it into my hall of fame. And the secret? Blitzing it until very smooth, then topping with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600g butternut squash flesh, diced into 1cm pieces
One tbsp neutral or olive oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 tsp ground cumin
150 grams red split lentils, rinsed well
One garlic clove, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashew nuts
One tsp light oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, oil, a teaspoon of salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25-30 minutes, until cooked through and beginning to brown.

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

Combine the nuts, oil, chilli and a generous pinch of sea salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.

Whisk the dal and season with lime juice and salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in the butter.

My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be perfect.

Divide the dal between two bowls, cover with the roast squash and chilli cashews, sprinkle with the coriander and serve hot with rice and/or breads.