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This could be unexpected to some 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 cream. But now a third quick-cook dal has joined my hall of fame. And the secret? Blitzing it until perfectly creamy, 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

600 grams pumpkin cubes, diced into 1cm cubes
One tbsp neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
1 teaspoon ground cumin
150g red split lentils, rinsed well
1 garlic clove, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashew nuts
One tsp neutral oil, or extra virgin olive oil
¼ tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the vegetables in a single layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a big pinch of sea salt in a small oven 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 lime 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 from two limes and I hate to admit how much seasoning!). Continue tweaking and sampling until you’re satisfied with the seasoning, then add the butter.

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be just right.

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