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This could be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until very smooth, then serving with roast squash and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600g butternut squash flesh, diced into 1-centimeter pieces
One tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon freshly ground coriander
1 tsp ground cumin
150 grams red split lentils, thoroughly washed
One garlic clove, skin removed
½ teaspoon turmeric powder
Juice of 1-2 limes, as preferred
One teaspoon butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

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

Heat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a baking tray big enough to hold all the vegetables in one layer, and mix well to cover. Bake for 25 to 30 minutes, until cooked through 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 clove and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a big pinch of salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

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 from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then add the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Taste again – it should be just right.

Portion the lentils between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and enjoy warm with rice and/or flatbreads.