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This could 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 prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a third fast-cooking dal has made it into my favorites list. And the key? Pureeing it until very smooth, then serving with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves two

600 grams butternut squash flesh, cut into 1-centimeter cubes
1 tbsp neutral or olive oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 teaspoon ground cumin
150 grams red lentils, thoroughly washed
One garlic clove, skin removed
Half teaspoon turmeric
Juice of 1-2 limes, to taste
One teaspoon butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashews
One teaspoon light oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a big pinch of sea 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 pumpkin is done, the nuts should 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 used the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re happy with the seasoning, then add 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 powerful blender. Sample once more – it should be just right.

Divide the dal between two bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.