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This could come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has made it into my favorites list. And the key? Pureeing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600g butternut squash flesh, cut into 1-centimeter cubes
One tbsp light-tasting oil
Flaky sea salt
One tsp ground cilantro
1 tsp cumin powder
150g red split lentils, thoroughly washed
One garlic clove, peeled
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashews
1 tsp light oil, or extra virgin olive oil
A quarter tsp chilli flakes

Preheat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to coat. Bake for 25-30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a generous pinch of salt in a small oven tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re satisfied with the flavor, then stir in the butter.

My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in portions in a high-speed blender. Taste again – it should be perfect.

Portion the lentils between two dishes, cover with the roast squash and spiced nuts, sprinkle with the cilantro and serve hot with steamed rice and/or flatbreads.