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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 both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a third fast-cooking dal has made it into my favorites list. And the key? Pureeing it until very smooth, then topping with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600g pumpkin cubes, diced into 1-centimeter cubes
One tbsp neutral or olive oil
Sea salt flakes
One teaspoon ground cilantro
1 tsp ground cumin
150g red split lentils, thoroughly washed
1 garlic clove, peeled
½ tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashews
One tsp light oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the coriander powder and cumin 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.

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

Combine the nuts, oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has 8 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 lime juice and sea salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re satisfied with the flavor, then stir in the butter.

My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be perfect.

Divide the dal between two bowls, top with the baked pumpkin and spiced nuts, sprinkle with the coriander and enjoy warm with steamed rice and/or flatbreads.