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It might come as a surprise to many readers, but I am not a fan 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 rich cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until very smooth, then topping with roast squash and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g pumpkin cubes, diced into 1cm cubes
One tbsp light-tasting oil
Sea salt flakes
1 teaspoon ground cilantro
1 tsp cumin powder
150 grams red split lentils, thoroughly washed
One clove of garlic, skin removed
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

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

Preheat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in one layer, and toss thoroughly to cover. Bake for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli and a big pinch of salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re happy with the seasoning, then stir in the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Sample once more – it should be perfect.

Divide the dal between two dishes, cover with the roast squash and spiced nuts, scatter over the coriander and enjoy warm with steamed rice and/or breads.