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.
