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This could 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: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a new quick-cook dal has joined my hall of fame. And the key? Pureeing it until perfectly creamy, then serving with baked pumpkin and moreish chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g pumpkin cubes, diced into 1-centimeter pieces
One tablespoon light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
1 tsp cumin powder
150 grams red lentils, rinsed well
One clove of garlic, skin removed
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
1 tsp light oil, or extra virgin olive oil
¼ tsp chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

At the same time, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a big pinch of sea 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 cashews ought to be nicely toasted.

Stir the lentils and season with citrus juice and sea salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re satisfied with the seasoning, then add the butter.

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

Divide the dal between two dishes, top with the roast squash and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or breads.