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It might come as a surprise to some readers, but I am not a fan of dal. There were just two types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a new quick-cook dal has joined my favorites list. And the key? Blitzing it until perfectly creamy, then serving with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600g butternut squash flesh, cut into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
One teaspoon cumin powder
150g red split lentils, thoroughly washed
One clove of garlic, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60g cashews
One tsp light oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg 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, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a generous pinch of sea 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 squash is ready, the nuts should be perfectly roasted.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re satisfied with the seasoning, then add the butter.

My final step, which takes this dish to the next level, is to blitz the dal (and the garlic) in batches in a powerful blender. Taste again – it should be just right.

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 breads.