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This could come as a surprise to some readers, but I am not a fan of dal. There were just two types that I enjoyed, and each were made by my mother: one with lime and coconut, the other a long-simmered black lentils with cream. But now a third quick-cook dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then serving with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

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

For the Chilli Cashews

60g cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
A quarter tsp chilli flakes

Preheat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, oil, a tsp of sea salt, and the coriander powder and cumin into a baking tray big enough to hold all the veg in one layer, and mix well to cover. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

At the same time, place the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the same oven; 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 both: consider the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re happy with the flavor, then add the butter.

The last touch, 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 just right.

Portion the lentils between two bowls, cover with the roast squash and chilli cashews, sprinkle with the cilantro and enjoy warm with steamed rice and/or breads.