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It might come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with cream. But now a new quick-cook dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with baked pumpkin and moreish chilli cashews. 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 two

600g pumpkin cubes, diced into 1-centimeter pieces
One tbsp neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
One teaspoon cumin powder
150g red lentils, rinsed well
1 clove of garlic, skin removed
Half teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashews
One teaspoon neutral oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a big pinch of salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and flavor with citrus juice and sea 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 salt!). Keep adjusting and sampling until you’re happy with the seasoning, then stir in the butter.

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

Divide the dal between two dishes, cover with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with steamed rice and/or breads.