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It might be unexpected to many cooks, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Pureeing it until very smooth, then topping with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, cut into 1cm pieces
1 tablespoon light-tasting oil
Flaky sea salt
One teaspoon freshly ground coriander
One teaspoon ground cumin
150 grams red lentils, thoroughly washed
One clove of garlic, skin removed
½ teaspoon turmeric powder
Juice of 1-2 limes, as preferred
One tsp dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashews
One teaspoon neutral oil, or olive oil
¼ tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to coat. Bake for 25 to 30 minutes, until cooked through and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a big pinch of salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils and season with citrus juice and sea salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and sampling until you’re happy with the flavor, then add the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Taste again – it should be just right.

Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, scatter over the coriander and enjoy warm with rice and/or flatbreads.