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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 versions that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a game-changer 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 1cm cubes
One tbsp light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
1 tsp ground cumin
150 grams red lentils, thoroughly washed
One clove of garlic, skin removed
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60 grams cashew nuts
One tsp light oil, or extra virgin olive oil
A quarter tsp chilli flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to cover. Roast for 25-30 minutes, until tender and starting to catch at the edges.

At the same time, place the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli and a generous pinch of salt in a small baking 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 perfectly roasted.

Stir the lentils and season with citrus juice and salt to taste. You will need a good amount of each: think of the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re happy with the flavor, then add the butter.

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic) in portions in a powerful blender. Taste again – it should be perfect.

Portion the lentils between two bowls, top with the roast squash and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.