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This could be unexpected to some readers, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were made by my mother: one with lime and coconut, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then serving with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600g butternut squash flesh, cut into 1cm pieces
1 tablespoon light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
1 tsp ground cumin
150g red split lentils, thoroughly washed
1 garlic clove, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashew nuts
One tsp neutral oil, or 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 tsp of sea salt, and the ground coriander and cumin spice into a baking tray big enough to hold all the veg in one layer, and toss thoroughly to cover. Bake for 25-30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and season with lime juice and salt to taste. You will need quite a lot of each: 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 flavor, then add the butter.

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the coriander and serve hot with rice and/or flatbreads.