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This could be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Blitzing it until very smooth, then serving with roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1cm pieces
One tablespoon neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
One tsp cumin powder
150g red split lentils, rinsed well
1 clove of garlic, skin removed
Half tsp turmeric powder
Juice of 1-2 limes, to taste
1 teaspoon butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60 grams cashew nuts
One tsp light oil, or olive oil
A quarter tsp red pepper flakes

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

At the same time, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic 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 are soft.

Mix the cashews, cooking oil, chilli flakes and a big pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re happy with the seasoning, then add the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – it should be just right.

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