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It might come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with baked pumpkin and moreish chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, cut into 1cm pieces
One tbsp neutral or olive oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 teaspoon cumin powder
150 grams red split lentils, thoroughly washed
One garlic clove, skin removed
½ teaspoon turmeric powder
Juice of 1-2 limes, as preferred
One teaspoon butter
Chopped fresh coriander, to serve

For the Chilli Cashews

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

Heat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the ground coriander and cumin into a roasting tin big enough to hold all the vegetables in one layer, and mix well to cover. Roast for 25-30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a big pinch of sea salt in a small oven tray. When the pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, 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 both: think of the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re happy with the flavor, then stir in the butter.

My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in portions in a powerful blender. Taste again – it should be perfect.

Portion the lentils between two dishes, cover with the roast squash and chilli cashews, sprinkle with the cilantro and enjoy warm with rice and/or breads.