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This could be unexpected to some cooks, but I am not a fan of dal. There were just two versions that I liked, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

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

For the Spiced Nuts

60g cashew nuts
1 tsp light oil, or extra virgin olive oil
A quarter tsp chilli flakes

Preheat 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 spice into a baking tray large enough to hold all the vegetables in one layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli and a big pinch of salt in a small baking tray. When the pumpkin has 8 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 flavor with citrus juice and sea salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I used the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re satisfied with the flavor, then add the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic) in portions in a high-speed blender. Taste again – it should be just right.

Divide the dal between two dishes, cover with the roast squash and spiced nuts, scatter over the coriander and enjoy warm with rice and/or breads.