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This could come as a surprise to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a new quick-cook dal has made it into my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams butternut squash flesh, cut into 1cm pieces
One tablespoon neutral or olive oil
Sea salt flakes
1 teaspoon freshly ground coriander
One tsp ground cumin
150 grams red lentils, thoroughly washed
1 clove of garlic, skin removed
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashews
1 tsp neutral oil, or olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the vegetables in one layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of 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 squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and season with citrus juice and salt to taste. You will need a good amount of both: consider 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 tasting until you’re happy with the seasoning, then add the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two dishes, cover with the roast squash and chilli cashews, scatter over the coriander and serve hot with rice and/or breads.