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This could come as a surprise to some readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Pureeing it until very smooth, then serving with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves two

600g pumpkin cubes, cut into 1-centimeter pieces
One tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
One tsp cumin powder
150g red split lentils, rinsed well
One garlic clove, peeled
Half teaspoon turmeric
Lime juice from 1-2 fruits, to taste
1 teaspoon dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

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

Preheat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in one layer, and mix well to cover. 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 and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a big pinch of salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and season with lime juice and salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re satisfied with the seasoning, then add the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – it should be perfect.

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