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This could come as a surprise to some readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has made it into my hall of fame. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600g butternut squash flesh, cut into 1-centimeter cubes
One tablespoon light-tasting oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 tsp cumin powder
150 grams red lentils, thoroughly washed
1 clove of garlic, peeled
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
One tsp butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashews
One tsp neutral oil, or olive oil
A quarter teaspoon chilli flakes

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

Meanwhile, place the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be just right.

Divide the dal between two dishes, top with the roast squash and spiced nuts, scatter over the cilantro and serve hot with rice and/or flatbreads.