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It might come as a surprise to many readers, but I am not a fan of dal. Only a couple of versions that I liked, and both were made by my mother: one with lime and coconut, the other a long-simmered black lentils with cream. But now a new quick-cook dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1cm cubes
1 tablespoon light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
1 teaspoon cumin powder
150 grams red lentils, thoroughly washed
1 garlic clove, skin removed
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
One teaspoon butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashews
1 tsp neutral oil, or olive oil
A quarter tsp chilli flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a big pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re satisfied with the seasoning, then add the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Sample once more – it should be just right.

Portion the lentils between two bowls, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with rice and/or breads.