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This could come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has made it into my favorites list. And the secret? Pureeing it until very smooth, then serving with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves two

600g butternut squash flesh, diced into 1cm pieces
1 tablespoon neutral or olive oil
Sea salt flakes
One teaspoon ground cilantro
1 tsp cumin powder
150 grams red split lentils, thoroughly washed
1 clove of garlic, skin removed
½ tsp turmeric
Lime juice from 1-2 fruits, to taste
1 teaspoon butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashews
1 tsp neutral oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, 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 mix well to coat. Roast for 25 to 30 minutes, until cooked through 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. Partially cover, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli and a generous pinch of salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and season with citrus 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’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re satisfied with the seasoning, then stir in the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Taste again – it should be just right.

Portion the lentils between two dishes, cover with the roast squash and chilli cashews, sprinkle with the cilantro and serve hot with steamed rice and/or breads.