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This could come as a surprise to many cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with cream. But now a new fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g butternut squash flesh, diced into 1cm cubes
One tbsp neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
1 tsp ground cumin
150g red split lentils, rinsed well
1 garlic clove, skin removed
Half tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One tsp dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashews
One teaspoon neutral oil, or extra virgin olive oil
¼ tsp chilli flakes

Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin big enough to hold all the vegetables in a single layer, and toss thoroughly to coat. Bake for 25 to 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 bring to a boil. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

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

Whisk the dal and flavor with lime juice and sea salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I used the juice of two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re satisfied with the flavor, then add the butter.

My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in batches in a high-speed blender. Sample once more – it should be just right.

Divide the dal between two bowls, top with the baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with rice and/or flatbreads.