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This could be unexpected to some readers, but I am not a fan of dal. Only a couple of types that I liked, and each 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 joined my hall of fame. And the key? Blitzing it until perfectly creamy, then topping 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 min
Cook 30 minutes
Serves two

600g pumpkin cubes, diced into 1-centimeter cubes
1 tablespoon light-tasting oil
Sea salt flakes
1 teaspoon ground cilantro
One tsp ground cumin
150 grams red lentils, rinsed well
One garlic clove, skin removed
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
One tsp butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60g cashews
One teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon 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 coriander powder and cumin spice into a baking tray big enough to hold all the veg in a single layer, and mix well to coat. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

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

Combine the nuts, oil, chilli and a generous pinch of sea salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re satisfied with the seasoning, then add the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be just right.

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