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This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were made by my mother: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a new fast-cooking dal has joined my hall of fame. And the secret? Pureeing it until very smooth, then serving with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, cut into 1cm cubes
One tbsp neutral or olive oil
Flaky sea salt
One tsp freshly ground coriander
1 tsp cumin powder
150 grams red split lentils, thoroughly washed
1 garlic clove, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One teaspoon butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashew nuts
1 teaspoon 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. Tip the cubed squash, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a roasting tin large enough to hold all the veg in one layer, and mix well to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a generous pinch of salt in a small oven tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re happy with the flavor, 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 batches in a high-speed blender. Sample once more – it should be just right.

Portion the lentils between two bowls, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with rice and/or flatbreads.