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This could be unexpected to many readers, but I am not a fan of dal. There were just two versions that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a third quick-cook dal has joined my hall of fame. And the key? Pureeing it until very smooth, then topping 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 minutes
Cook 30 min
Serves two

600g pumpkin cubes, cut into 1-centimeter cubes
One tbsp neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
One teaspoon ground cumin
150 grams red lentils, rinsed well
1 clove of garlic, peeled
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

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

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the coriander powder and cumin into a baking tray large enough to hold all the vegetables in a single layer, and mix well to cover. Bake for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a big pinch of sea salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Continue tweaking and sampling 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 batches in a high-speed blender. Taste again – it should be just right.

Divide the dal between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with steamed rice and/or flatbreads.