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It might be unexpected to many cooks, but I am not a fan 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 fast-cooking dal has made it into my favorites list. And the key? Pureeing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600 grams pumpkin cubes, diced into 1-centimeter pieces
One tablespoon neutral or olive oil
Flaky sea salt
One teaspoon ground cilantro
One tsp ground cumin
150 grams red lentils, rinsed well
1 clove of garlic, peeled
½ tsp turmeric powder
Juice of 1-2 limes, to taste
One tsp dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashew nuts
1 tsp neutral oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the ground coriander and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and mix well to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, reduce 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 generous pinch of sea salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Whisk the dal and season with lime juice and salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re happy with the seasoning, then stir in the butter.

My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic) in portions in a powerful blender. Taste again – it should be perfect.

Portion the lentils between two dishes, cover with the roast squash and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or flatbreads.