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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 types that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream. But now a new quick-cook dal has joined my favorites list. And the key? Blitzing it until perfectly creamy, then serving with roast squash and addictive chilli cashews. 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 1-centimeter pieces
One tbsp neutral or olive oil
Flaky sea salt
1 tsp ground cilantro
1 tsp ground cumin
150 grams red lentils, rinsed well
1 garlic clove, skin removed
½ tsp turmeric powder
Juice of 1-2 limes, as preferred
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashew nuts
One tsp neutral oil, or olive oil
¼ tsp chilli flakes

Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the vegetables in one layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small oven 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 perfectly roasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re satisfied with the flavor, then stir in the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with steamed rice and/or flatbreads.