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This could be unexpected to many cooks, but I am not a fan of dal. There were just two versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Pureeing it until very smooth, then serving with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1cm cubes
1 tablespoon neutral or olive oil
Sea salt flakes
One tsp ground cilantro
One tsp ground cumin
150g red lentils, rinsed well
One clove of garlic, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, as preferred
1 tsp dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashew nuts
1 tsp light oil, or olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, oil, a tsp of salt, and the ground coriander and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and mix well to cover. Bake for 25-30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew 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 a good amount of each: think of the dal as a completely blank canvas (I added the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting 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 blitz the dal (and the garlic) in portions in a high-speed blender. Sample once more – it should be just right.

Portion the lentils between two bowls, top with the baked pumpkin and spiced nuts, sprinkle with the cilantro and enjoy warm with steamed rice and/or breads.