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This could come as a surprise to many cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were made by my mother: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a third quick-cook dal has joined my favorites list. And the secret? Pureeing it until perfectly creamy, then serving with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, cut into 1cm pieces
One tbsp neutral or olive oil
Sea salt flakes
One teaspoon freshly ground coriander
One teaspoon cumin powder
150 grams red split lentils, rinsed well
1 clove of garlic, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, as preferred
One teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60g cashew nuts
One tsp light oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, oil, a teaspoon 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 coat. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a big pinch of sea salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and season with citrus juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re happy with the flavor, then stir in the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Sample once more – it should be just right.

Divide the dal between two dishes, top with the baked pumpkin and spiced nuts, sprinkle with the coriander and serve hot with steamed rice and/or breads.