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It might be unexpected to some cooks, but I do not particularly enjoy of dal. There were just two versions that I liked, and both were made by my mother: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a new fast-cooking dal has joined my hall of fame. And the secret? Pureeing it until very smooth, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, diced into 1-centimeter cubes
1 tablespoon neutral or olive oil
Sea salt flakes
One teaspoon freshly ground coriander
One teaspoon cumin powder
150 grams red split lentils, rinsed well
One clove of garlic, skin removed
Half tsp turmeric
Juice of 1-2 limes, as preferred
1 teaspoon butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60 grams cashews
One tsp neutral oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to coat. Roast for 25-30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli and a generous pinch of sea salt in a small oven tray. When the pumpkin has eight 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 lime juice and salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re happy with the seasoning, then stir in the butter.

The last touch, which takes this dish 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 perfect.

Portion the lentils between two dishes, top with the roast squash and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.