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This could come as a surprise to many cooks, but I am not a fan of dal. Only a couple of types that I liked, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a new fast-cooking dal has made it into my favorites list. And the secret? Blitzing it until very smooth, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1cm cubes
One tbsp neutral or olive oil
Flaky sea salt
One teaspoon ground cilantro
One tsp ground cumin
150g red lentils, rinsed well
1 clove of garlic, peeled
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
1 tsp butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

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

Heat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin big enough to hold all the vegetables in one layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli and a generous pinch of salt in a small oven tray. When the pumpkin has eight minutes left, pop the cashew tray in the oven alongside; 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: consider the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re happy with the flavor, then stir in the butter.

My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, top with the baked pumpkin and spiced nuts, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.