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This could be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a new quick-cook dal has made it into my hall of fame. And the key? Pureeing it until very smooth, then serving with roast squash and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, diced into 1cm pieces
One tbsp light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
1 tsp cumin powder
150g red lentils, rinsed well
One garlic clove, peeled
½ teaspoon turmeric
Juice of 1-2 limes, as preferred
One tsp dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
1 teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, oil, a teaspoon of salt, and the ground coriander and cumin into a baking tray large enough to hold all the veg in one layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a big pinch of salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.

Whisk the dal and season 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’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re satisfied with the flavor, then add the butter.

The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic) in portions in a powerful blender. Sample once more – it should be perfect.

Divide the dal between two dishes, cover with the baked pumpkin and spiced nuts, scatter over the cilantro and enjoy warm with steamed rice and/or breads.