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This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two versions that I liked, 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 new quick-cook dal has joined my favorites list. And the key? Pureeing it until very smooth, then topping with roast squash and addictive spiced nuts. 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 minutes
Serves 2

600 grams butternut squash flesh, diced into 1-centimeter cubes
One tbsp light-tasting oil
Flaky sea salt
1 tsp freshly ground coriander
1 tsp ground cumin
150 grams red split lentils, rinsed well
1 garlic clove, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashews
1 tsp light oil, or olive oil
A quarter tsp chilli flakes

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

At the same time, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a big pinch of salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and season with citrus juice and sea salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and sampling 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) in portions in a powerful blender. Taste again – it should be just right.

Divide the dal between two dishes, cover with the roast squash and spiced nuts, sprinkle with the coriander and serve hot with rice and/or breads.