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It might be unexpected to many readers, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has joined my hall of fame. And the secret? Blitzing it until perfectly creamy, then serving with roast squash and addictive chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams butternut squash flesh, cut into 1-centimeter pieces
1 tablespoon neutral or olive oil
Sea salt flakes
1 tsp freshly ground coriander
1 tsp cumin powder
150g red split lentils, thoroughly washed
One garlic clove, peeled
½ tsp turmeric
Juice of 1-2 limes, as preferred
One teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashews
One tsp neutral oil, or olive oil
¼ tsp chilli flakes

Heat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and mix well to cover. Bake for 25 to 30 minutes, until cooked through and starting to catch at the edges.

At the same time, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a big pinch of salt in a small oven 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 lime juice and sea salt to taste. You will need a good amount of both: 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 happy with the flavor, then add the butter.

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

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