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It might come as a surprise to many cooks, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Pureeing it until perfectly creamy, then serving with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600g pumpkin cubes, cut into 1cm pieces
1 tbsp light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
1 tsp ground cumin
150 grams red split lentils, rinsed well
1 clove of garlic, peeled
Half tsp turmeric powder
Juice of 1-2 limes, as preferred
One tsp dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

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

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a tsp of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli and a big pinch of salt in a small baking tray. When the pumpkin 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 season with lime juice and sea salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (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.

The last touch, which elevates this meal to the next stage, 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 bowls, cover with the baked pumpkin and chilli cashews, scatter over the coriander and enjoy warm with rice and/or breads.