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It might be unexpected to many cooks, but I am not a fan of dal. There were just two versions that I liked, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a new quick-cook dal has made it into my favorites list. And the key? Blitzing it until very smooth, then topping with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, diced into 1-centimeter pieces
1 tbsp neutral or olive oil
Sea salt flakes
1 teaspoon ground cilantro
1 tsp cumin powder
150g red lentils, rinsed well
One clove of garlic, peeled
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashew nuts
1 tsp light oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp 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 cover. Bake for 25-30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a generous 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 cashews ought to be nicely toasted.

Whisk the dal and season with lime juice and 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 seasoning, then add the butter.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Taste again – it should be perfect.

Divide the dal between two dishes, top with the roast squash and spiced nuts, scatter over the cilantro and serve hot with steamed rice and/or flatbreads.