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This could come as a surprise to many readers, but I am not a fan of dal. There were just two types that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a third fast-cooking dal has joined my favorites list. And the key? Blitzing it until perfectly creamy, then serving with roast squash and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

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

For the Spiced Nuts

60g cashew nuts
One teaspoon neutral oil, or olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, lower 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 generous pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re satisfied with the flavor, then add the butter.

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Taste again – it should be perfect.

Portion the lentils between two bowls, top with the roast squash and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.