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It might be unexpected to some readers, but I do not particularly enjoy of dal. There were just two types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a new quick-cook dal has joined my hall of fame. And the secret? Pureeing it until perfectly creamy, then topping with roast squash and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600g butternut squash flesh, diced into 1cm pieces
1 tbsp neutral or olive oil
Sea salt flakes
1 tsp freshly ground coriander
1 teaspoon ground cumin
150g red lentils, thoroughly washed
One garlic clove, peeled
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
1 teaspoon butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60 grams cashews
One tsp neutral oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a tsp of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a generous pinch of 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 nicely toasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). 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 stage, is to blitz the dal (and the garlic) in batches in a powerful blender. Taste again – it should be just right.

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