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This could come as a surprise to some cooks, 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 dal with rich 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 serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600g butternut squash flesh, cut into 1cm cubes
One tablespoon light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
One teaspoon ground cumin
150 grams red lentils, rinsed well
1 clove of garlic, peeled
½ tsp turmeric
Lime juice from 1-2 fruits, to taste
One tsp butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60 grams cashews
One tsp light oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin large enough to hold all the vegetables in one layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much seasoning!). Keep adjusting 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 blitz the dal (and the garlic clove) in portions in a high-speed blender. Taste again – it should be perfect.

Portion the lentils between two bowls, top with the baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with rice and/or breads.