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This could come as a surprise to many readers, but I am not a fan of dal. There were just two types that I liked, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking dal has joined my hall of fame. And the key? Pureeing it until very smooth, then serving with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves 2

600g butternut squash flesh, diced into 1-centimeter pieces
1 tbsp neutral or olive oil
Flaky sea salt
One tsp ground cilantro
One tsp cumin powder
150 grams red split lentils, thoroughly washed
One clove of garlic, skin removed
½ tsp turmeric powder
Juice of 1-2 limes, as preferred
One teaspoon butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashew nuts
1 tsp light oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the coriander powder and cumin into a baking tray large enough to hold all the vegetables in one layer, and mix well to coat. Bake for 25-30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli flakes and a generous pinch of salt in a small oven tray. When the pumpkin has 8 minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Continue tweaking and sampling until you’re happy with the seasoning, then stir in the butter.

My final step, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Sample once more – it should be perfect.

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