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It might be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream. But now a new quick-cook dal has joined my favorites list. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and addictive chilli cashews. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600 grams pumpkin cubes, cut into 1-centimeter cubes
One tablespoon light-tasting oil
Flaky sea salt
One tsp freshly ground coriander
One tsp ground cumin
150g red split lentils, rinsed well
One clove of garlic, skin removed
Half tsp turmeric
Juice of 1-2 limes, as preferred
One tsp butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashew nuts
1 tsp neutral oil, or olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the ground coriander and cumin spice 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 starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, 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 sea salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Whisk the dal and season with citrus juice and sea salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then stir in the butter.

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, top with the roast squash and chilli cashews, scatter over the coriander and enjoy warm with steamed rice and/or breads.