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This could come as a surprise to many cooks, but I am not a fan of dal. There were just two versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the key? Blitzing it until perfectly creamy, then serving with roast squash and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600 grams pumpkin cubes, diced into 1cm pieces
One tbsp neutral or olive oil
Flaky sea salt
One tsp ground cilantro
1 teaspoon cumin powder
150 grams red lentils, rinsed well
1 clove of garlic, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashew nuts
1 tsp light oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, oil, a tsp of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and season with lime juice and sea salt to taste. You will need a good amount 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!). Continue tweaking and sampling until you’re satisfied with the flavor, then stir in the butter.

My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic) in batches in a high-speed blender. Taste again – it should be just right.

Divide the dal between two bowls, top with the baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with steamed rice and/or flatbreads.