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It might be unexpected to some readers, but I am not a fan of dal. Only a couple of types that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a new quick-cook dal has joined my favorites list. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, cut into 1cm cubes
1 tablespoon neutral or olive oil
Flaky sea salt
One teaspoon freshly ground coriander
1 tsp ground cumin
150g red split lentils, rinsed well
One garlic clove, peeled
½ teaspoon turmeric powder
Juice of 1-2 limes, as preferred
One teaspoon dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a tsp of salt, and the ground coriander and cumin into a roasting tin big enough to hold all the veg in one layer, and toss thoroughly to coat. 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 just-boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a generous pinch of salt in a small baking tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted.

Whisk the dal and season 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 of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re happy with the flavor, then stir in the butter.

My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Taste again – it should be perfect.

Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with steamed rice and/or flatbreads.