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It might be unexpected to many readers, but I do not particularly enjoy of dal. There were just two versions that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a new quick-cook dal has made it into my favorites list. And the key? Blitzing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams pumpkin cubes, cut into 1-centimeter cubes
One tablespoon neutral or olive oil
Flaky sea salt
1 tsp ground cilantro
1 tsp cumin powder
150 grams red split lentils, thoroughly washed
1 clove of garlic, skin removed
Half teaspoon turmeric
Juice of 1-2 limes, to taste
One tsp butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

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

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

At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a generous pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with lime 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 of two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re happy with the seasoning, then stir in the butter.

The last touch, which elevates this meal 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 bowls, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.