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This could come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then serving with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, cut into 1cm pieces
1 tablespoon neutral or olive oil
Flaky sea salt
One tsp ground cilantro
One tsp cumin powder
150 grams red lentils, thoroughly washed
One garlic clove, peeled
½ tsp turmeric powder
Juice of 1-2 limes, to taste
One teaspoon butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashews
1 tsp neutral oil, or olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a baking tray big enough to hold all the veg in a single layer, and toss thoroughly to coat. Bake for 25-30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a big pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and season with citrus juice and sea salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the flavor, then add the butter.

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

Portion the lentils between two dishes, cover with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with rice and/or breads.