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This could be unexpected to many cooks, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then topping with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600g butternut squash flesh, diced into 1cm cubes
One tbsp light-tasting oil
Sea salt flakes
1 teaspoon freshly ground coriander
One teaspoon cumin powder
150g red lentils, rinsed well
1 garlic clove, peeled
½ teaspoon turmeric powder
Juice of 1-2 limes, as preferred
One tsp butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60g cashew nuts
1 teaspoon light oil, or olive oil
¼ teaspoon red pepper flakes

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

Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a generous pinch of salt in a small oven tray. When the squash has 8 minutes left, place the nut 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 salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I used 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.

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

Portion the lentils between two dishes, top with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with steamed rice and/or breads.