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It might come as a surprise to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Pureeing it until perfectly creamy, then serving with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600g butternut squash flesh, cut into 1-centimeter pieces
1 tablespoon light-tasting oil
Sea salt flakes
One teaspoon ground cilantro
One teaspoon ground cumin
150g red lentils, thoroughly washed
1 garlic clove, skin removed
½ tsp turmeric
Lime juice from 1-2 fruits, to taste
One tsp butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60g cashews
One tsp neutral oil, or olive oil
¼ tsp chilli 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 ground coriander and cumin spice into a roasting tin large enough to hold all the vegetables in one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a generous pinch of sea salt in a small oven tray. When the squash 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.

Whisk the dal and season with citrus juice and salt to taste. You will need quite a lot 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 salt!). Keep adjusting and sampling until you’re happy with the seasoning, then stir in the butter.

My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic) in batches in a powerful blender. Taste again – it should be just right.

Divide the dal between two bowls, cover with the roast squash and chilli cashews, scatter over the coriander and enjoy warm with rice and/or flatbreads.