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This could come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Blitzing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, cut into 1-centimeter cubes
1 tablespoon neutral or olive oil
Sea salt flakes
One teaspoon ground cilantro
One teaspoon cumin powder
150g red lentils, rinsed well
1 garlic clove, peeled
½ tsp turmeric
Juice of 1-2 limes, as preferred
1 teaspoon butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashews
1 teaspoon light oil, or olive oil
A quarter tsp chilli flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, oil, a tsp of salt, and the coriander powder and cumin into a roasting tin big enough to hold all the vegetables in one layer, and mix well to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and season with lime juice and salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re satisfied 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) in batches in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two bowls, top with the roast squash and spiced nuts, sprinkle with the coriander and serve hot with rice and/or breads.