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This could be unexpected to many cooks, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has joined my hall of fame. And the key? Blitzing it until perfectly creamy, then serving with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600g butternut squash flesh, cut into 1-centimeter pieces
1 tablespoon light-tasting oil
Sea salt flakes
1 teaspoon ground cilantro
One tsp ground cumin
150 grams red split lentils, thoroughly washed
One garlic clove, skin removed
½ teaspoon turmeric
Juice of 1-2 limes, to taste
1 tsp butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60 grams cashews
1 teaspoon light oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender 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, and bring to a boil. Cover partly, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

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 nuts should be perfectly roasted.

Stir the lentils and season with citrus juice and salt to taste. You will need a good amount of each: think of the dal as a completely blank canvas (I used the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re happy 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) in portions in a high-speed blender. Sample once more – it should be just right.

Divide the dal between two bowls, cover with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.