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It might come as a surprise to some cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1-centimeter cubes
One tablespoon light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
1 tsp ground cumin
150 grams red split lentils, thoroughly washed
1 clove of garlic, peeled
Half tsp turmeric
Juice of 1-2 limes, to taste
1 tsp dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60 grams cashew nuts
1 teaspoon light oil, or olive oil
¼ tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in one layer, and toss thoroughly to cover. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

At the same time, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

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

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re happy with the flavor, then add the butter.

My final step, 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 just right.

Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.