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This could be unexpected to many cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream. But now a third quick-cook dal has made it into my favorites list. And the key? Blitzing it until very smooth, then topping with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600 grams pumpkin cubes, diced into 1-centimeter cubes
1 tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon freshly ground coriander
One teaspoon ground cumin
150g red split lentils, thoroughly washed
1 garlic clove, skin removed
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
One tsp dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashew nuts
1 teaspoon neutral oil, or olive oil
A quarter tsp red pepper flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in a single layer, and mix well to coat. Roast for 25-30 minutes, until tender and starting to catch at the edges.

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli flakes 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 squash is ready, the nuts should be perfectly roasted.

Whisk the dal and season with citrus juice and sea salt to taste. You will need a good amount 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!). Continue tweaking and tasting until you’re satisfied with the flavor, then add the butter.

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

Portion the lentils between two dishes, top with the roast squash and chilli cashews, sprinkle with the cilantro and enjoy warm with rice and/or breads.