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This could be unexpected to some cooks, but I do not particularly enjoy of dal. There were just two types that I liked, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Pureeing it until very smooth, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves 2

600g butternut squash flesh, diced into 1-centimeter cubes
1 tbsp neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
One teaspoon cumin powder
150 grams red split lentils, rinsed well
One garlic clove, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, to taste
One tsp butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashew nuts
1 tsp neutral oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to coat. Bake for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a generous pinch of sea 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 squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and season with citrus juice and salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re happy with the flavor, then add the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic) in portions in a high-speed blender. Sample once more – it should be just right.

Portion the lentils between two bowls, top with the baked pumpkin and chilli cashews, scatter over the coriander and enjoy warm with steamed rice and/or flatbreads.