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This could be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a new fast-cooking dal has joined my favorites list. And the key? 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 minutes
Serves two

600 grams butternut squash flesh, cut into 1cm cubes
One tablespoon light-tasting oil
Flaky sea salt
One tsp ground cilantro
1 tsp cumin powder
150g red split lentils, thoroughly washed
1 garlic clove, peeled
½ tsp turmeric
Juice of 1-2 limes, as preferred
One tsp butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

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

Preheat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the vegetables in one layer, and toss thoroughly to cover. Roast for 25-30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli and a big pinch of salt in a small baking 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.

Stir the lentils and flavor with citrus juice and salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I added the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re satisfied with the seasoning, then add the butter.

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

Portion the lentils between two bowls, top with the roast squash and chilli cashews, sprinkle with the cilantro and enjoy warm with steamed rice and/or flatbreads.