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It might be unexpected to many readers, but I do not particularly enjoy of dal. There were just two versions that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Blitzing it until very smooth, then topping with baked pumpkin and moreish chilli cashews. 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 pumpkin cubes, diced into 1-centimeter cubes
One tbsp neutral or olive oil
Sea salt flakes
1 teaspoon ground cilantro
1 teaspoon ground cumin
150 grams red lentils, rinsed well
1 garlic clove, skin removed
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashews
One tsp light oil, or extra virgin olive oil
¼ tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in one layer, and mix well to coat. Bake for 25 to 30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then stir in the butter.

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Taste again – it should be just right.

Divide the dal between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or flatbreads.