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This could come as a surprise to some cooks, but I am not a fan of dal. There were just two versions that I liked, and both were made by my mother: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has joined my favorites list. And the key? Pureeing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1-centimeter cubes
1 tbsp light-tasting oil
Flaky sea salt
1 tsp freshly ground coriander
One teaspoon ground cumin
150 grams red split lentils, rinsed well
One clove of garlic, skin removed
Half teaspoon turmeric
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashew nuts
One teaspoon light oil, or olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/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 a single layer, and mix well to coat. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli and a generous pinch of sea salt in a small oven tray. When the pumpkin has 8 minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and season with citrus juice and sea salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much seasoning!). Keep adjusting 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 clove) in portions in a powerful blender. Sample once more – it should be just right.

Divide the dal between two bowls, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or breads.