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This could come as a surprise to many readers, but I am not a fan of dal. There were just two versions that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a new quick-cook dal has joined my hall of fame. And the secret? Pureeing it until very smooth, then serving with roast squash and addictive spiced nuts. 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
One tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon freshly ground coriander
One tsp cumin powder
150g red split lentils, thoroughly washed
One garlic clove, peeled
½ tsp turmeric
Juice of 1-2 limes, as preferred
One tsp dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashew nuts
1 tsp light oil, or olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a big pinch of salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and season with lime juice and salt to taste. You will need a good amount of each: think of the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much seasoning!). Continue tweaking and sampling until you’re satisfied with the seasoning, then add the butter.

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

Portion the lentils between two dishes, cover with the baked pumpkin and chilli cashews, scatter over the coriander and enjoy warm with rice and/or flatbreads.