This might come as a surprise to some readers, but I am not a fan 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 slow-cooked black dal with cream (even nicer than the Dishoom version). But now a third quick-cook dal has made it into my hall of fame. And the secret? Blitzing it until very smooth, then serving with a topping of roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Lime dal with roast squash and chilli cashews

Prep 15 min Cook 30 min Serves 2

600g butternut squash flesh, cut into 1cm cubes **1 ****tbsp neutral or olive oil ****Sea salt flakes 1 ****tsp freshly ground coriander 1 **tsp ground cumin 150g red lentils, rinsed well **1 **garlic clove, peeled **½ **tsp turmeric Juice of 1-2 limes, to taste **1 **tsp butter Chopped fresh coriander, to serve

For the chilli cashews 60g cashew nuts 1 tsp neutral oil, or olive oil ¼ tsp chilli flakesHeat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin big enough to hold all the veg in one layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli and a big pinch of salt in a small baking tray. When the squash has eight 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 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 of two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re happy with the seasoning, then add the butter.

My final step, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Taste again – it should be perfect.

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