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This could come as a surprise to some readers, but I am not a fan 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 long-simmered black lentils with cream. But now a third quick-cook dal has joined my favorites list. And the secret? Pureeing it until perfectly creamy, then serving with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1cm pieces
1 tablespoon neutral or olive oil
Flaky sea salt
One teaspoon freshly ground coriander
One tsp cumin powder
150g red lentils, thoroughly washed
One garlic clove, peeled
Half tsp turmeric powder
Juice of 1-2 limes, as preferred
One tsp dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashews
One tsp neutral oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the vegetables in a single layer, and toss thoroughly to coat. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

At the same time, put the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a big pinch of 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 pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and season with citrus juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy 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 portions in a powerful blender. Sample once more – it should be just right.

Divide the dal between two dishes, top with the roast squash and chilli cashews, sprinkle with the cilantro and enjoy warm with steamed rice and/or breads.