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It might come as a surprise to some readers, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and both were made by my mother: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams pumpkin cubes, diced into 1-centimeter pieces
One tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
1 teaspoon ground cumin
150g red split lentils, rinsed well
One clove of garlic, skin removed
Half tsp turmeric powder
Juice of 1-2 limes, to taste
One tsp dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60 grams cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

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

At the same time, put the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and flavor 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 of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the flavor, then add the butter.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in batches in a powerful blender. Taste again – it should be just right.

Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or breads.