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It might be unexpected to many readers, but I am not a fan of dal. Only a couple of types that I liked, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams butternut squash flesh, diced into 1cm pieces
1 tablespoon light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
One teaspoon cumin powder
150 grams red split lentils, rinsed well
One garlic clove, skin removed
Half teaspoon turmeric
Lime juice from 1-2 fruits, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashews
1 teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until tender and beginning to brown.

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

Combine the nuts, cooking oil, chilli flakes and a generous pinch of salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

Stir the lentils 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 sampling until you’re happy with the seasoning, then add the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two dishes, cover with the baked pumpkin and chilli cashews, sprinkle with the cilantro and enjoy warm with rice and/or flatbreads.