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This could come as a surprise 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: one with lime and coconut, the other a slow-cooked black dal with cream. But now a third quick-cook dal has joined my favorites list. And the key? Blitzing it until perfectly creamy, 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 Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600g butternut squash flesh, diced into 1-centimeter pieces
One tbsp neutral or olive oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 teaspoon ground cumin
150g red split lentils, thoroughly washed
One garlic clove, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
One tsp butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60g cashew nuts
1 tsp neutral oil, or extra virgin olive oil
¼ tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, oil, a tsp of salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of each: think of the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re happy with the flavor, then stir in the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in portions 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, sprinkle with the coriander and enjoy warm with steamed rice and/or flatbreads.