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This could come as a surprise to many cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a new quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until very smooth, then topping with roast squash 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 minutes
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, diced into 1cm pieces
1 tablespoon light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
1 tsp cumin powder
150g red lentils, rinsed well
1 clove of garlic, skin removed
½ tsp turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashew nuts
One teaspoon neutral oil, or olive oil
¼ teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a tsp of sea salt, and the coriander powder 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 to 30 minutes, until tender and starting to catch at the edges.

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a big pinch of salt in a small baking tray. When the squash has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.

Whisk the dal and season with lime juice and salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then stir in the butter.

My final step, which takes this dish to the next level, is to blitz the dal (and the garlic) in portions in a high-speed blender. Sample once more – it should be just right.

Divide the dal between two dishes, top with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.