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It might be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a new fast-cooking dal has joined my hall of fame. And the secret? Pureeing it until very smooth, then topping 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 minutes
Cook 30 min
Serves two

600 grams pumpkin cubes, diced into 1-centimeter cubes
1 tablespoon light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
One teaspoon cumin powder
150 grams red lentils, rinsed well
1 garlic clove, skin removed
½ tsp turmeric powder
Juice of 1-2 limes, as preferred
One tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60 grams cashew nuts
One tsp neutral oil, or extra virgin olive oil
¼ tsp red pepper flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a tsp of salt, and the coriander powder and cumin into a roasting tin big enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

At the same time, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, reduce the heat and simmer, stirring occasionally, 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 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 nuts should be nicely toasted.

Stir the lentils 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 salt!). Continue tweaking and sampling until you’re happy with the seasoning, then stir in the butter.

My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic) in batches in a high-speed blender. Sample once more – it should be perfect.

Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with rice and/or flatbreads.