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This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a new fast-cooking dal has made it into my hall of fame. And the secret? Pureeing it until very smooth, then serving with roast squash and moreish spiced nuts. It’s a game-changer 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 pieces
One tablespoon light-tasting oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 teaspoon cumin powder
150g red split lentils, thoroughly washed
One garlic clove, skin removed
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
One tsp dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashews
1 tsp neutral oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the ground coriander and cumin into a roasting tin big enough to hold all the vegetables in one layer, and toss thoroughly to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

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

Stir the lentils and flavor with citrus 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 of two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re happy with the seasoning, then add the butter.

The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two bowls, cover with the roast squash and spiced nuts, scatter over the cilantro and enjoy warm with steamed rice and/or flatbreads.