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This could come as a surprise to many readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has made it into my favorites list. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g pumpkin cubes, cut into 1-centimeter cubes
1 tablespoon neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
1 teaspoon ground cumin
150g red lentils, thoroughly washed
One clove of garlic, peeled
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
One teaspoon butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60g cashews
1 tsp light oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the ground coriander and cumin into a roasting tin big enough to hold all the veg in a single layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and season with lime juice and sea salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re satisfied with the flavor, then add the butter.

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

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