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This could be unexpected to many readers, but I am not a fan of dal. There were just two types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Blitzing it until very smooth, then serving with roast squash and addictive chilli cashews. 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

600g pumpkin cubes, diced into 1cm pieces
One tbsp neutral or olive oil
Flaky sea salt
One tsp freshly ground coriander
1 teaspoon cumin powder
150g red split lentils, rinsed well
One clove of garlic, peeled
Half teaspoon turmeric
Lime juice from 1-2 fruits, to taste
One tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashews
One tsp light oil, or olive oil
A quarter teaspoon chilli flakes

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

At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and season with citrus juice and sea salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I used the juice of two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re happy with the flavor, then add the butter.

My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Taste again – it should be just right.

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