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This could come as a surprise to some readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were made by my mother: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Blitzing it until very smooth, then serving with roast squash and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, cut into 1cm cubes
1 tbsp neutral or olive oil
Sea salt flakes
1 teaspoon freshly ground coriander
One teaspoon cumin powder
150g red split lentils, rinsed well
1 garlic clove, skin removed
½ tsp turmeric powder
Juice of 1-2 limes, to taste
1 tsp dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
1 teaspoon light oil, or olive oil
¼ teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the vegetables in a single layer, and mix well to coat. Bake for 25-30 minutes, until cooked through and starting to catch at the edges.

At the same time, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli and a big pinch of salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking 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 batches in a powerful blender. Sample once more – it should be just right.

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