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It might be unexpected to many cooks, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were made by my mother: one with lime and coconut, the other a long-simmered black lentils with cream. But now a third fast-cooking dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600 grams pumpkin cubes, cut into 1-centimeter pieces
One tbsp neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
1 teaspoon ground cumin
150 grams red lentils, rinsed well
One garlic clove, peeled
½ tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashews
One teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the vegetables in a single layer, and toss thoroughly to coat. Roast for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove 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 are soft.

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

Stir the lentils and season with citrus juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I used 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 stir in the butter.

The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Taste again – it should be just right.

Divide the dal between two dishes, cover with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or breads.