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It might come as a surprise to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then serving with roast squash and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600g pumpkin cubes, cut into 1cm cubes
One tbsp neutral or olive oil
Flaky sea salt
1 teaspoon freshly ground coriander
One tsp cumin powder
150g red split lentils, rinsed well
One garlic clove, peeled
Half tsp turmeric
Juice of 1-2 limes, to taste
1 teaspoon butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashews
One teaspoon light oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in one layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli flakes and a generous pinch of sea salt in a small baking 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 nicely toasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I added the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re satisfied with the flavor, then add the butter.

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the coriander and serve hot with steamed rice and/or breads.