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This could be unexpected to many readers, but I am not a fan of dal. Only a couple of types that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Blitzing it until very smooth, then topping with roast squash and addictive chilli cashews. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600 grams pumpkin cubes, cut into 1-centimeter pieces
1 tbsp light-tasting oil
Flaky sea salt
One teaspoon freshly ground coriander
One teaspoon cumin powder
150 grams red split lentils, rinsed well
1 garlic clove, peeled
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

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

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

Meanwhile, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the pumpkin 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 season with citrus juice and salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re happy with the flavor, then add the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Sample once more – it should be just right.

Divide the dal between two dishes, cover with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with rice and/or flatbreads.