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It might be unexpected to many readers, but I am not a fan of dal. There were just two versions that I liked, and each were made by my mother: one with lime and coconut, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Pureeing it until very smooth, then topping with roast squash and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g pumpkin cubes, diced into 1-centimeter cubes
1 tablespoon light-tasting oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 teaspoon ground cumin
150g red split lentils, thoroughly washed
One garlic clove, peeled
Half tsp turmeric
Juice of 1-2 limes, as preferred
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashews
1 tsp neutral oil, or extra virgin olive oil
A quarter tsp chilli flakes

Heat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to coat. Bake for 25-30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a big pinch of salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need a good amount 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 tasting until you’re happy with the seasoning, then add the butter.

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Taste again – it should be perfect.

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