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It might come as a surprise to many readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600 grams pumpkin cubes, cut into 1cm pieces
1 tbsp light-tasting oil
Sea salt flakes
One tsp ground cilantro
One tsp cumin powder
150 grams red lentils, rinsed well
One clove of garlic, peeled
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
One tsp butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashews
1 teaspoon neutral oil, or extra virgin olive oil
¼ tsp chilli flakes

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

At the same time, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

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

Whisk the dal and season with lime juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then add the butter.

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Taste again – it should be perfect.

Portion the lentils between two bowls, top with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or breads.