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This could be unexpected to some readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams pumpkin cubes, cut into 1cm pieces
1 tbsp light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
1 teaspoon ground cumin
150 grams red lentils, rinsed well
1 garlic clove, peeled
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
1 teaspoon light oil, or olive oil
A quarter teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables in one layer, and mix well to cover. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, 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 cashews ought to be nicely toasted.

Whisk the dal and season with lime juice and salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then add the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Taste again – it should be just right.

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