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It might be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600 grams butternut squash flesh, cut into 1-centimeter cubes
1 tablespoon neutral or olive oil
Sea salt flakes
One tsp freshly ground coriander
1 tsp ground cumin
150 grams red lentils, thoroughly washed
1 clove of garlic, peeled
½ tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashews
1 tsp light oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, oil, a tsp of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.

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

Whisk the dal and flavor with citrus juice and sea salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re satisfied with the seasoning, then add the butter.

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

Divide the dal between two dishes, top with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with rice and/or flatbreads.