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This could come as a surprise to some readers, but I do not particularly enjoy of dal. There were just two types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a new quick-cook dal has made it into my favorites list. And the secret? Pureeing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams butternut squash flesh, cut into 1cm cubes
1 tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon freshly ground coriander
One teaspoon ground cumin
150 grams red lentils, thoroughly washed
One garlic clove, peeled
½ tsp turmeric powder
Juice of 1-2 limes, as preferred
One tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

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

Heat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin large enough to hold all the veg in a single layer, and mix well to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and flavor with lime juice and sea salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I used the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re satisfied with the seasoning, then add 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. Taste again – it should be perfect.

Portion the lentils between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.