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It might be unexpected to some readers, but I do not particularly enjoy of dal. Only a couple of types 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 fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until very smooth, then topping with roast squash and moreish spiced nuts. 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

600 grams butternut squash flesh, cut into 1cm cubes
One tablespoon light-tasting oil
Flaky sea salt
One teaspoon ground cilantro
1 teaspoon ground cumin
150g red lentils, thoroughly washed
One clove of garlic, skin removed
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
1 teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60 grams cashews
One teaspoon light oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables 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 large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli flakes and a big 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 nuts should be perfectly roasted.

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

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

Divide the dal between two dishes, top with the roast squash and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.