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It might be unexpected to some readers, but I am not a fan 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 lentils with cream. But now a new fast-cooking dal has made it into my hall of fame. And the key? Blitzing it until perfectly creamy, then topping with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1-centimeter pieces
1 tablespoon light-tasting oil
Sea salt flakes
1 tsp freshly ground coriander
One tsp ground cumin
150 grams red split lentils, rinsed well
1 clove of garlic, skin removed
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60 grams cashews
1 teaspoon light oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, oil, a teaspoon of salt, and the ground coriander and cumin into a roasting tin big enough to hold all the vegetables in a single layer, and mix well to coat. Bake for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then add the butter.

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in portions in a high-speed blender. Sample once more – it should be just right.

Divide the dal between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the cilantro and enjoy warm with steamed rice and/or flatbreads.