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It might come as a surprise to some readers, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with baked pumpkin and moreish spiced nuts. 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 2

600g butternut squash flesh, diced into 1cm cubes
1 tbsp neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
One tsp ground cumin
150 grams red split lentils, thoroughly washed
1 clove of garlic, skin removed
½ tsp turmeric
Lime juice from 1-2 fruits, to taste
One teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
1 teaspoon neutral oil, or olive oil
¼ tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, oil, a tsp of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the vegetables in a single layer, and mix well to cover. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small oven tray. When the squash has eight minutes left, place the nut 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 salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re satisfied with the flavor, then add the butter.

The last touch, which takes this dish to the next stage, 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 roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or breads.