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This could be unexpected to some readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a new quick-cook dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then serving with roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves two

600 grams pumpkin cubes, cut into 1cm pieces
One tablespoon light-tasting oil
Flaky sea salt
One tsp ground cilantro
One tsp cumin powder
150 grams red lentils, thoroughly washed
1 garlic clove, peeled
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashews
One tsp neutral oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, oil, a tsp of salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the vegetables in one layer, and mix well to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, 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 pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils and season 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 from two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re satisfied with the seasoning, then add the butter.

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two dishes, cover with the roast squash and spiced nuts, sprinkle with the coriander and serve hot with rice and/or breads.