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It might be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a new quick-cook dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

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

For the Chilli Cashews

60g cashews
One teaspoon neutral oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in a single 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 500ml recently boiled water, the garlic 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 have softened.

Mix the cashews, cooking oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has 8 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 citrus juice and salt to taste. You will need quite a lot of each: 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 tasting until you’re happy with the seasoning, then add the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a high-speed blender. Taste again – it should be just right.

Divide the dal between two dishes, cover with the roast squash and chilli cashews, sprinkle with the cilantro and enjoy warm with steamed rice and/or breads.