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This could come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and each were made by my mother: one with lime and coconut, 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 topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600g butternut squash flesh, cut into 1cm pieces
1 tbsp light-tasting oil
Sea salt flakes
1 tsp ground cilantro
One tsp cumin powder
150 grams red lentils, thoroughly washed
1 garlic clove, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashews
1 tsp neutral oil, or olive oil
¼ tsp red pepper flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin big enough to hold all the vegetables in one layer, and mix well to cover. Bake for 25 to 30 minutes, until cooked through and starting to catch at the edges.

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

Combine the nuts, cooking oil, chilli flakes and a generous pinch of sea 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 pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and season with citrus juice and sea salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (I used 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.

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic) in batches in a high-speed blender. Sample once more – it should be just right.

Divide the dal between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the coriander and enjoy warm with steamed rice and/or breads.