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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 prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with cream. But now a new quick-cook dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, cut into 1cm cubes
1 tablespoon light-tasting oil
Sea salt flakes
One teaspoon ground cilantro
One teaspoon ground cumin
150g red lentils, rinsed well
One garlic clove, peeled
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashew nuts
One teaspoon light oil, or olive oil
¼ tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I used the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re happy with the seasoning, then stir in the butter.

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

Divide the dal between two dishes, top with the roast squash and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.