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It might be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Blitzing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600 grams pumpkin cubes, cut into 1cm pieces
1 tablespoon light-tasting oil
Flaky sea salt
One teaspoon ground cilantro
One teaspoon cumin powder
150 grams red lentils, thoroughly washed
1 clove of garlic, skin removed
½ teaspoon turmeric
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashew nuts
1 tsp neutral oil, or extra virgin olive oil
¼ tsp chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in one layer, and toss thoroughly to cover. Roast for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in the butter.

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

Divide the dal between two bowls, cover with the roast squash and chilli cashews, scatter over the coriander and serve hot with rice and/or breads.