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This could 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: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new quick-cook dal has joined my hall of fame. And the key? Pureeing it until very smooth, then serving with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600 grams butternut squash flesh, diced into 1cm pieces
1 tablespoon neutral or olive oil
Flaky sea salt
One tsp ground cilantro
One teaspoon ground cumin
150 grams red split lentils, rinsed well
One garlic clove, peeled
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashew nuts
One teaspoon neutral oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the ground coriander and cumin spice into a baking tray big enough to hold all the vegetables in one layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli 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 nicely toasted.

Whisk the dal and season with lime juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re satisfied with the seasoning, then add the butter.

The last touch, which takes this dish to the next stage, is to blitz the dal (and the garlic) in batches in a powerful blender. Taste again – it should be perfect.

Divide the dal between two dishes, cover with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with rice and/or flatbreads.