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This could be unexpected to some readers, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a new quick-cook dal has joined my hall of fame. And the key? Blitzing it until perfectly creamy, then topping with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
1 teaspoon cumin powder
150 grams red split lentils, rinsed well
One garlic clove, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashew nuts
1 tsp neutral oil, or extra virgin olive oil
A quarter tsp chilli flakes

Preheat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, oil, a tsp of salt, and the ground coriander and cumin into a baking tray big enough to hold all the veg in a single layer, and toss thoroughly to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a big pinch of salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in 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. Sample once more – it should be just right.

Portion the lentils between two dishes, cover with the baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with steamed rice and/or breads.