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It might come as a surprise to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a new quick-cook dal has joined my favorites list. And the secret? Blitzing it until very smooth, then topping with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1cm cubes
1 tbsp neutral or olive oil
Flaky sea salt
One teaspoon ground cilantro
One teaspoon cumin powder
150g red lentils, rinsed well
One clove of garlic, skin removed
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

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

Heat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, oil, a tsp of sea salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli and a big pinch of salt in a small baking 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 perfectly roasted.

Stir the lentils and flavor 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 added the juice of two limes and I hate to admit how much seasoning!). Continue tweaking and sampling until you’re happy with the flavor, then add the butter.

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

Portion the lentils between two bowls, top with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with rice and/or flatbreads.