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This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with cream. But now a new quick-cook dal has made it into my favorites list. And the secret? Blitzing it until very smooth, then topping with roast squash and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams butternut squash flesh, cut into 1-centimeter pieces
1 tbsp light-tasting oil
Sea salt flakes
1 tsp freshly ground coriander
1 tsp cumin powder
150 grams red split lentils, thoroughly washed
One garlic clove, peeled
½ tsp turmeric
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashew nuts
1 teaspoon light oil, or olive oil
¼ teaspoon chilli flakes

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

At the same time, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a big pinch of salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted.

Stir the lentils and season with lime juice and salt to taste. You will need quite a lot of each: consider the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re happy with the flavor, then stir in the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic) in portions in a high-speed blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, cover with the baked pumpkin and spiced nuts, sprinkle with the coriander and serve hot with rice and/or flatbreads.