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It might come as a surprise to many readers, but I am not a fan of dal. Only a couple of versions that I liked, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

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

For the Chilli Cashews

60 grams cashew nuts
1 tsp neutral oil, or olive oil
¼ tsp red pepper flakes

Heat the oven to 220C (200C fan)/425°F/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 veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a generous pinch of sea salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and season with lime juice and sea salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re satisfied with the seasoning, then add the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic) in portions in a powerful blender. Taste again – it should be just right.

Divide the dal between two bowls, top with the baked pumpkin and spiced nuts, scatter over the coriander and serve hot with rice and/or breads.