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This could be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal 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 serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves two

600 grams butternut squash flesh, diced into 1-centimeter cubes
1 tablespoon neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
One teaspoon ground cumin
150 grams red lentils, thoroughly washed
1 clove of garlic, skin removed
Half teaspoon turmeric
Juice of 1-2 limes, to taste
One tsp dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashews
1 tsp light oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the vegetables in a single layer, and mix well to coat. Bake for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a big pinch of 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 pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re satisfied with the flavor, then stir in the butter.

My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Sample once more – it should be just right.

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