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It might be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream. But now a new fast-cooking dal has made it into my hall of fame. And the secret? Blitzing it until very smooth, then serving with roast squash and addictive 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 min
Serves 2

600 grams pumpkin cubes, diced into 1cm pieces
One tbsp light-tasting oil
Sea salt flakes
1 tsp ground cilantro
One tsp ground cumin
150 grams red split lentils, thoroughly washed
One garlic clove, peeled
Half tsp turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
One teaspoon light oil, or extra virgin olive oil
¼ tsp chilli flakes

Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the coriander powder and cumin into a baking tray large enough to hold all the vegetables in one layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

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

Mix the cashews, cooking oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted.

Whisk the dal and season with citrus juice and salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (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.

My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, top with the roast squash and spiced nuts, scatter over the coriander and serve hot with steamed rice and/or flatbreads.