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This could be unexpected to some readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with cream. But now a third fast-cooking dal has joined my hall of fame. And the key? Pureeing it until very smooth, then topping with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600g butternut squash flesh, diced into 1cm cubes
One tbsp neutral or olive oil
Flaky sea salt
One tsp freshly ground coriander
1 teaspoon cumin powder
150 grams red split lentils, rinsed well
One clove of garlic, skin removed
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli flakes and a generous pinch of salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re happy with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Sample once more – it should be just right.

Portion the lentils between two dishes, cover with the roast squash and chilli cashews, scatter over the cilantro and serve hot with rice and/or flatbreads.