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It might come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two types that I liked, and both were made by my mother: one with lime and coconut, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has joined my hall of fame. And the secret? Pureeing it until perfectly creamy, then topping with roast squash and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g pumpkin cubes, diced into 1-centimeter pieces
1 tbsp light-tasting oil
Flaky sea salt
One tsp ground cilantro
One teaspoon cumin powder
150 grams red split lentils, rinsed well
1 clove of garlic, peeled
Half tsp turmeric
Juice of 1-2 limes, as preferred
One tsp butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60 grams cashews
One teaspoon light oil, or olive oil
¼ teaspoon chilli flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, oil, a tsp of salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, place 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, stirring occasionally, for 20-25 minutes, until the lentils have softened.

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

Whisk the dal and flavor with citrus juice and sea salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re satisfied with the flavor, then add the butter.

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

Divide the dal between two bowls, top with the baked pumpkin and chilli cashews, scatter over the cilantro and enjoy warm with rice and/or flatbreads.