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It might come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then serving with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1-centimeter pieces
One tablespoon neutral or olive oil
Sea salt flakes
One teaspoon ground cilantro
One teaspoon cumin powder
150 grams red lentils, rinsed well
One clove of garlic, peeled
Half teaspoon turmeric
Juice of 1-2 limes, to taste
One tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashews
One tsp neutral oil, or olive oil
A quarter teaspoon red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin big enough to hold all the veg 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, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.

Stir the lentils and flavor with lime juice and sea salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re satisfied with the seasoning, then stir in the butter.

My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be just right.

Portion the lentils between two dishes, cover with the baked pumpkin and spiced nuts, scatter over the cilantro and serve hot with rice and/or flatbreads.