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This could come as a surprise to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Pureeing it until very smooth, 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 minutes
Cook 30 min
Serves 2

600g pumpkin cubes, cut into 1cm cubes
1 tablespoon neutral or olive oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 teaspoon cumin powder
150 grams red lentils, thoroughly washed
One garlic clove, skin removed
½ tsp turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashews
1 teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon chilli 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 ground coriander and cumin spice into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a generous pinch of salt in a small baking tray. When the pumpkin 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.

Stir the lentils and flavor with lime juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I added the juice from 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 level, is to puree the lentils (and the garlic) in portions in a powerful blender. Taste again – it should be perfect.

Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or breads.