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This could be unexpected to some cooks, but I do not particularly enjoy of dal. There were just two types that I liked, and each were prepared by my mum: a citrus-coconut variety, 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 key? Blitzing it until perfectly creamy, then serving 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 min
Cook 30 min
Serves 2

600 grams pumpkin cubes, diced into 1cm pieces
One tbsp light-tasting oil
Sea salt flakes
1 teaspoon freshly ground coriander
One tsp ground cumin
150 grams red split lentils, thoroughly washed
One garlic clove, skin removed
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60 grams cashew nuts
One teaspoon light oil, or olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in one layer, and mix well to coat. Bake for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a big pinch of salt in a small baking 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.

Whisk the dal and flavor with citrus juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re happy with the seasoning, then stir in the butter.

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

Portion the lentils between two dishes, cover with the roast squash and spiced nuts, scatter over the coriander and enjoy warm with rice and/or flatbreads.