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It might be unexpected to many cooks, 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 slow-cooked black lentils with rich cream. But now a new fast-cooking dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then serving with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

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

For the Chilli Cashews

60g 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)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin into a baking tray big enough to hold all the veg in a single layer, and mix well to coat. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, 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 oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

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

My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic) in batches in a powerful blender. Sample once more – it should be just right.

Divide the dal between two bowls, top with the roast squash and chilli cashews, scatter over the cilantro and serve hot with rice and/or flatbreads.