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This could be unexpected to some readers, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a new quick-cook dal has made it into my favorites list. And the secret? Pureeing it until perfectly creamy, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600g butternut squash flesh, cut into 1cm cubes
1 tablespoon light-tasting oil
Flaky sea salt
1 tsp ground cilantro
One teaspoon cumin powder
150g red split lentils, rinsed well
One garlic clove, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60 grams cashew nuts
One tsp neutral oil, or extra virgin olive oil
¼ tsp chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to coat. 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 just-boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli flakes and a big pinch of salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re happy with the flavor, then stir in the butter.

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

Portion the lentils between two dishes, cover with the baked pumpkin and chilli cashews, sprinkle with the coriander and enjoy warm with steamed rice and/or breads.