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It might come as a surprise to many cooks, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new quick-cook dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1cm cubes
1 tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon freshly ground coriander
One tsp cumin powder
150 grams red lentils, thoroughly washed
1 garlic clove, peeled
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashew nuts
1 tsp neutral oil, or extra virgin olive oil
¼ tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray large enough to hold all the vegetables in one layer, and toss thoroughly to cover. Bake for 25-30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli and a generous pinch of salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and season with lime juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re happy with the seasoning, then stir in the butter.

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

Divide the dal between two bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with steamed rice and/or breads.