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This could come as a surprise to many cooks, but I am not a fan of dal. There were just two versions that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a new fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until very smooth, 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 min
Serves 2

600g butternut squash flesh, diced into 1-centimeter pieces
1 tbsp light-tasting oil
Sea salt flakes
1 tsp ground cilantro
One teaspoon cumin powder
150 grams red split lentils, thoroughly washed
1 garlic clove, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 tsp butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashew nuts
1 tsp light oil, or olive oil
¼ tsp chilli flakes

Heat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the vegetables in one layer, and mix well to cover. Roast for 25-30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the pumpkin has 8 minutes left, place the nut 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 citrus juice and salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (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.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Taste again – it should be just right.

Portion the lentils between two dishes, top with the roast squash and spiced nuts, scatter over the coriander and serve hot with rice and/or flatbreads.