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It might come as a surprise to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.

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
Sea salt flakes
1 teaspoon freshly ground coriander
1 teaspoon ground cumin
150 grams red split lentils, thoroughly washed
One garlic clove, skin removed
Half tsp turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashew nuts
1 tsp light oil, or olive oil
¼ tsp red pepper flakes

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

At the same time, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and cook gently, stirring occasionally, 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 baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re happy with the seasoning, then add 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 bowls, top with the roast squash and chilli cashews, sprinkle with the cilantro and serve hot with rice and/or flatbreads.