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This could be unexpected to many readers, but I do not particularly enjoy of dal. There were just two versions that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the key? Pureeing it until very smooth, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves two

600g butternut squash flesh, diced into 1cm pieces
One tablespoon neutral or olive oil
Flaky sea salt
One tsp freshly ground coriander
One teaspoon ground cumin
150g red split lentils, rinsed well
1 garlic clove, peeled
Half tsp turmeric powder
Juice of 1-2 limes, to taste
One teaspoon butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

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

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the veg in a single layer, and mix well to cover. Bake for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli flakes and a big pinch of salt in a small oven tray. When the squash 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.

Whisk the dal and season with lime juice and sea salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I used the juice of two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re happy 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 clove) in batches in a powerful blender. Taste again – it should be perfect.

Divide the dal between two dishes, cover with the baked pumpkin and chilli cashews, scatter over the coriander and serve hot with rice and/or breads.