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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 versions that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a new fast-cooking dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then topping with roast squash and moreish chilli cashews. 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 2

600g butternut squash flesh, diced into 1cm pieces
One tablespoon light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
1 tsp cumin powder
150g red split lentils, rinsed well
1 garlic clove, skin removed
Half tsp turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60 grams cashews
One tsp neutral oil, or olive oil
¼ tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a tsp of salt, and the coriander powder and cumin into a baking tray big enough to hold all the veg in a single layer, and mix well to cover. Bake for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli flakes and a big pinch of sea 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 nuts should be perfectly roasted.

Stir the lentils and season with citrus 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 from two limes and I hate to admit how much seasoning!). Continue tweaking and sampling until you’re satisfied with the seasoning, then stir in the butter.

My final step, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Sample once more – it should be just right.

Divide the dal between two bowls, top with the baked pumpkin and spiced nuts, scatter over the cilantro and serve hot with steamed rice and/or breads.