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This could be unexpected to many readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a new quick-cook dal has joined my favorites list. And the secret? Pureeing it until very smooth, then serving with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams pumpkin cubes, cut into 1-centimeter pieces
1 tablespoon light-tasting oil
Sea salt flakes
One tsp ground cilantro
1 teaspoon ground cumin
150g red split lentils, thoroughly washed
1 garlic clove, peeled
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashew nuts
1 teaspoon light oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in a single layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.

At the same time, put the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a generous pinch of sea salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and season with lime juice and sea salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in the butter.

My final step, which elevates this meal 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, cover with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with rice and/or flatbreads.