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This could come as a surprise to some readers, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a new fast-cooking dal has made it into my favorites list. And the key? Blitzing it until very smooth, then topping with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g pumpkin cubes, cut into 1cm cubes
1 tablespoon light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
1 tsp cumin powder
150 grams red lentils, thoroughly washed
One clove of garlic, skin removed
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashews
1 teaspoon neutral oil, or olive oil
A quarter teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the ground coriander and cumin into a roasting tin large enough to hold all the veg in a single layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

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. Cover partly, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli and a big 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 nicely toasted.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re happy with the flavor, then add the butter.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Sample once more – it should be just right.

Divide the dal between two bowls, top with the baked pumpkin and spiced nuts, scatter over the cilantro and serve hot with steamed rice and/or breads.