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This could come as a surprise to some readers, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1cm pieces
One tbsp neutral or olive oil
Flaky sea salt
One teaspoon ground cilantro
1 teaspoon ground cumin
150g red lentils, rinsed well
One garlic clove, skin removed
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashews
One tsp light oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a big pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

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

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic) 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 chilli cashews, scatter over the coriander and enjoy warm with steamed rice and/or flatbreads.