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It might be unexpected to some readers, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and both 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 made it into my favorites list. And the secret? Pureeing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. 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 minutes
Serves two

600 grams pumpkin cubes, cut into 1-centimeter cubes
1 tablespoon light-tasting oil
Flaky sea salt
One tsp ground cilantro
1 tsp ground cumin
150g red split lentils, thoroughly washed
One clove of garlic, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

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

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin into a baking tray large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25-30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a big pinch of salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be nicely toasted.

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

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

Divide the dal between two dishes, cover with the roast squash and spiced nuts, scatter over the coriander and serve hot with steamed rice and/or flatbreads.