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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 liked, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g pumpkin cubes, cut into 1cm pieces
1 tablespoon neutral or olive oil
Sea salt flakes
One tsp freshly ground coriander
1 tsp cumin powder
150 grams red split lentils, thoroughly washed
One clove of garlic, peeled
½ tsp turmeric powder
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashews
1 teaspoon neutral oil, or olive oil
¼ teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re satisfied with the flavor, then add 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 high-speed blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the coriander and enjoy warm with steamed rice and/or breads.