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It might be unexpected to many readers, but I am not a fan of dal. There were just two types that I liked, and both were made by my mother: a citrus-coconut variety, 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 perfectly creamy, then topping with baked pumpkin and moreish spiced nuts. 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

600 grams pumpkin cubes, cut into 1cm cubes
1 tablespoon neutral or olive oil
Flaky sea salt
1 tsp ground cilantro
One tsp ground cumin
150 grams red split lentils, thoroughly washed
1 clove of garlic, peeled
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
One teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashews
One teaspoon neutral oil, or olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a big pinch of salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted.

Whisk the dal and season with citrus juice and sea salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (I used the juice of two limes and I’m embarrassed to say 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 stage, is to blitz the dal (and the garlic) in portions in a high-speed blender. Sample once more – it should be perfect.

Divide the dal between two bowls, top with the roast squash and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or flatbreads.