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This could come as a surprise to many cooks, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a new quick-cook dal has made it into my favorites list. And the secret? Blitzing it until perfectly creamy, then serving with roast squash and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600g pumpkin cubes, cut into 1-centimeter pieces
One tablespoon neutral or olive oil
Flaky sea salt
One tsp freshly ground coriander
One tsp ground cumin
150 grams red split lentils, rinsed well
One clove of garlic, peeled
½ tsp turmeric
Juice of 1-2 limes, to taste
One tsp butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashew nuts
1 tsp neutral oil, or olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a tsp of salt, and the coriander powder 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 to 30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

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

Whisk the dal and flavor with citrus juice and sea salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re happy with the flavor, then stir in the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the roast squash and spiced nuts, scatter over the cilantro and enjoy warm with steamed rice and/or flatbreads.