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It might come as a surprise to many readers, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a new fast-cooking dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600g pumpkin cubes, cut into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
One tsp ground cumin
150 grams red split lentils, thoroughly washed
One clove of garlic, peeled
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashews
1 teaspoon neutral oil, or olive oil
A quarter tsp chilli flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin 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 starting to catch at the edges.

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, lower 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 generous pinch of salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

Stir the lentils and season with citrus juice and salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I added 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 elevates this meal to the next level, is to blitz the dal (and the garlic clove) in portions in a high-speed blender. Taste again – it should be perfect.

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