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This could come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two versions that I liked, and both were made by my mother: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a new fast-cooking dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then serving with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves two

600g pumpkin cubes, cut into 1-centimeter cubes
One tbsp light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
One tsp cumin powder
150g red lentils, rinsed well
1 clove of garlic, skin removed
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
One teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60 grams cashews
1 tsp neutral oil, or olive oil
A quarter tsp chilli flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the ground coriander and cumin into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the oven alongside; 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 a good amount of each: consider the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and sampling until you’re happy with the seasoning, then add 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. Taste again – it should be perfect.

Divide the dal between two dishes, top with the baked pumpkin and spiced nuts, sprinkle with the cilantro and enjoy warm with rice and/or flatbreads.