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It might come as a surprise to many cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Blitzing it until very smooth, then topping with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600 grams butternut squash flesh, cut into 1-centimeter pieces
1 tablespoon light-tasting oil
Flaky sea salt
1 tsp freshly ground coriander
One teaspoon cumin powder
150g red split lentils, rinsed well
1 garlic clove, peeled
½ tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

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

Preheat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the ground coriander and cumin into a baking tray big enough to hold all the vegetables in one layer, and mix well to coat. Roast for 25 to 30 minutes, until cooked through and beginning to brown.

At the same time, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a generous pinch of salt in a small baking tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy with the seasoning, then add the butter.

The last touch, which takes this dish to the next stage, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – 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 steamed rice and/or breads.