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It might come as a surprise to some cooks, but I am not a fan of dal. Only a couple of types that I liked, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with cream. But now a third fast-cooking dal has joined my favorites list. And the key? Pureeing 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 2

600g pumpkin cubes, diced into 1-centimeter cubes
1 tablespoon light-tasting oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 tsp ground cumin
150 grams red lentils, thoroughly washed
One clove of garlic, skin removed
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60g cashews
1 tsp neutral oil, or olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25-30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes 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 oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

Stir the lentils and season with lime juice and salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (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 seasoning, then stir in the butter.

My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Taste again – it should be just right.

Portion the lentils between two dishes, top with the baked pumpkin and spiced nuts, sprinkle with the cilantro and enjoy warm with steamed rice and/or breads.