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It might be unexpected to many cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a new quick-cook dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves two

600 grams pumpkin cubes, diced into 1cm pieces
1 tbsp neutral or olive oil
Sea salt flakes
One teaspoon ground cilantro
1 teaspoon ground cumin
150 grams red lentils, rinsed well
One garlic clove, skin removed
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashews
1 teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, oil, a tsp of salt, and the ground coriander and cumin into a baking tray big enough to hold all the veg in one layer, and toss thoroughly 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 big pot with 500 milliliters just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a generous pinch of sea salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re satisfied with the seasoning, then stir in 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 powerful blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or breads.