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This could come as a surprise to many readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a third quick-cook dal has joined my favorites list. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g pumpkin cubes, diced into 1cm pieces
One tbsp neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
1 teaspoon ground cumin
150 grams red lentils, rinsed well
One garlic clove, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

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

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of sea salt in a small oven tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and flavor with lime juice and sea salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (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 flavor, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Sample once more – it should be perfect.

Divide the dal between two dishes, cover with the baked pumpkin and spiced nuts, sprinkle with the cilantro and enjoy warm with rice and/or breads.