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This could come as a surprise to some readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then serving with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600g butternut squash flesh, diced into 1-centimeter pieces
1 tbsp neutral or olive oil
Sea salt flakes
One teaspoon ground cilantro
1 teaspoon ground cumin
150 grams red lentils, rinsed well
1 garlic clove, peeled
Half tsp turmeric
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60g cashew nuts
1 tsp light oil, or olive oil
A quarter tsp chilli flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, oil, a tsp of salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. 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 generous pinch of sea salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted.

Whisk the dal 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 added the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re satisfied with the flavor, then stir in the butter.

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Sample once more – it should be perfect.

Divide the dal between two bowls, cover with the baked pumpkin and spiced nuts, scatter over the coriander and serve hot with steamed rice and/or flatbreads.