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It might be unexpected to some cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a third quick-cook dal has joined my favorites list. And the secret? Pureeing it until very smooth, then topping with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600g pumpkin cubes, cut into 1cm cubes
One tablespoon light-tasting oil
Flaky sea salt
1 tsp freshly ground coriander
1 teaspoon ground cumin
150 grams red split lentils, thoroughly washed
1 garlic clove, skin removed
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60g cashew nuts
One tsp neutral oil, or extra virgin olive oil
¼ tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, oil, a tsp of sea salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in one layer, and mix well to coat. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, 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 salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.

Stir the lentils and season with lime juice and sea salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then add the butter.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in batches in a high-speed blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the coriander and enjoy warm with rice and/or breads.