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It might come as a surprise to many cooks, but I am not a fan of dal. Only a couple of versions that I liked, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has made it into my favorites list. And the key? Pureeing it until very smooth, then serving with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600 grams butternut squash flesh, cut into 1-centimeter cubes
1 tablespoon neutral or olive oil
Flaky sea salt
One teaspoon freshly ground coriander
One tsp cumin powder
150g red lentils, rinsed well
1 garlic clove, peeled
Half teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

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

Heat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the veg in one layer, and mix well to cover. 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 bring to a boil. 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 and a generous pinch of salt in a small baking tray. When the squash has 8 minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils and season with citrus juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re satisfied with the seasoning, then stir in the butter.

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

Divide the dal between two dishes, cover with the baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with rice and/or flatbreads.