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This could come as a surprise to some cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

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

For the Chilli Cashews

60 grams cashews
1 tsp light oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin big 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.

At the same time, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a big pinch of salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the nuts should be perfectly roasted.

Whisk the dal and season with lime 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 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.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Taste again – it should be just right.

Divide the dal between two dishes, cover with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.