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It might come as a surprise to many cooks, but I am not a fan of dal. There were just two types 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 fast-cooking dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1-centimeter pieces
1 tablespoon neutral or olive oil
Sea salt flakes
One tsp ground cilantro
One tsp cumin powder
150g red lentils, rinsed well
One clove of garlic, skin removed
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashew nuts
1 teaspoon light oil, or olive oil
A quarter teaspoon red pepper flakes

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

At the same time, place the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a generous pinch of sea salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and sampling until you’re happy with the flavor, then stir in the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, cover with the roast squash and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or breads.