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It might come as a surprise to some readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, diced into 1cm cubes
One tbsp light-tasting oil
Sea salt flakes
One teaspoon ground cilantro
1 teaspoon ground cumin
150g red split lentils, thoroughly washed
1 garlic clove, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One teaspoon butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
1 teaspoon light oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

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

At the same time, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a big pinch of salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and flavor with lime juice and sea salt to taste. You will need quite a lot 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!). Continue tweaking and tasting until you’re happy with the flavor, then stir in the butter.

The last touch, which takes this dish to the next stage, is to blitz the dal (and the garlic) in batches in a high-speed blender. Sample once more – it should be perfect.

Divide the dal between two bowls, top with the roast squash and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or flatbreads.