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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 liked, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a new quick-cook dal has joined my favorites list. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600g butternut squash flesh, diced into 1-centimeter cubes
One tbsp light-tasting oil
Flaky sea salt
1 tsp freshly ground coriander
1 tsp ground cumin
150 grams red split lentils, rinsed well
1 garlic clove, peeled
½ tsp turmeric
Juice of 1-2 limes, to taste
One tsp butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in a single layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a generous pinch of salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; 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 each: think of the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in the butter.

My final step, which takes this dish 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.

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