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It might be unexpected to some cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, and each were made by my mother: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a third fast-cooking dal has joined my favorites list. And the key? Blitzing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves two

600 grams pumpkin cubes, cut into 1-centimeter pieces
One tbsp neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
1 tsp cumin powder
150g red split lentils, rinsed well
One clove of garlic, skin removed
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashew nuts
One tsp light oil, or extra virgin olive oil
¼ tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the coriander powder and cumin into a baking tray big enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, reduce the heat and simmer, stirring occasionally, 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 baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the nuts should be perfectly roasted.

Whisk the dal and season with citrus juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re satisfied with the seasoning, then stir in the butter.

The last touch, which takes this dish to the next stage, is to blitz the dal (and the garlic clove) in portions in a high-speed blender. Sample once more – it should be just right.

Divide the dal between two bowls, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with rice and/or flatbreads.