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This could come as a surprise to many readers, but I am not a fan of dal. There were just two versions that I liked, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third quick-cook 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 weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600 grams pumpkin cubes, cut into 1cm pieces
One tbsp neutral or olive oil
Sea salt flakes
1 tsp freshly ground coriander
One tsp cumin powder
150g red lentils, thoroughly washed
1 garlic clove, peeled
Half teaspoon turmeric powder
Juice of 1-2 limes, as preferred
1 teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashews
1 teaspoon neutral oil, or olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a big pinch of salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and flavor with citrus juice and sea salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re satisfied with the flavor, then stir in the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Taste again – it should be perfect.

Portion the lentils between two dishes, top with the roast squash and chilli cashews, scatter over the coriander and serve hot with rice and/or flatbreads.