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It might come as a surprise to some cooks, 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 slow-cooked black dal with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the key? Pureeing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves two

600g butternut squash flesh, diced into 1cm cubes
1 tablespoon neutral or olive oil
Sea salt flakes
One teaspoon ground cilantro
1 tsp cumin powder
150g red lentils, thoroughly washed
1 clove of garlic, peeled
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashew nuts
1 tsp neutral oil, or extra virgin olive oil
¼ tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, oil, a tsp of sea salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in one layer, and mix well to coat. Bake for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

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

Whisk the dal and flavor with citrus juice and sea salt to taste. You will need a good amount of each: consider 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 flavor, then stir in the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic) in batches in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, cover with the roast squash and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or flatbreads.