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This could be unexpected to some readers, but I am not a fan of dal. There were just two types that I liked, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a new quick-cook dal has made it into my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves 2

600g pumpkin cubes, cut into 1cm pieces
One tbsp neutral or olive oil
Flaky sea salt
One teaspoon ground cilantro
One tsp ground cumin
150 grams red split lentils, thoroughly washed
One clove of garlic, peeled
½ teaspoon turmeric
Juice of 1-2 limes, as preferred
One teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashew nuts
1 tsp light oil, or olive oil
¼ tsp chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in one layer, and mix well to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, 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 same oven; by the time the pumpkin is done, 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: consider the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and sampling until you’re happy with the seasoning, then stir in the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be just right.

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