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It might be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then topping with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1cm pieces
One tbsp light-tasting oil
Flaky sea salt
1 tsp ground cilantro
One teaspoon ground cumin
150g red lentils, thoroughly washed
One garlic clove, peeled
Half tsp turmeric
Juice of 1-2 limes, as preferred
One teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashew nuts
1 tsp light oil, or extra virgin olive oil
¼ tsp red pepper flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the ground coriander and cumin into a baking tray large enough to hold all the veg in a single layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re satisfied with the flavor, then stir in 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 powerful blender. Taste again – it should be perfect.

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