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It might come as a surprise to many cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a new fast-cooking dal has made it into my favorites list. And the secret? Blitzing it until very smooth, then topping with roast squash and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600 grams pumpkin cubes, diced into 1-centimeter cubes
1 tablespoon light-tasting oil
Flaky sea salt
1 tsp freshly ground coriander
1 teaspoon ground cumin
150 grams red lentils, thoroughly washed
1 clove of garlic, skin removed
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashews
1 teaspoon light oil, or olive oil
A quarter tsp chilli 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 into a baking tray big enough to hold all the vegetables in one layer, and mix well to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

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

Whisk the dal and flavor with lime juice and sea salt to taste. You will need a good amount of both: consider the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re satisfied with the seasoning, then add the butter.

My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Taste again – it should be perfect.

Portion the lentils between two bowls, top with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or breads.