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It might be unexpected to some cooks, but I am not a fan 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 cream. But now a new quick-cook dal has joined my favorites list. And the key? Blitzing it until perfectly creamy, then serving with roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600g butternut squash flesh, diced into 1cm pieces
1 tbsp light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
One tsp ground cumin
150g red lentils, thoroughly washed
1 clove of garlic, skin removed
½ teaspoon turmeric powder
Juice of 1-2 limes, as preferred
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashew nuts
1 tsp neutral oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin large enough to hold all the veg in a single layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. 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 squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and season with lime juice and sea salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re happy with the seasoning, then add the butter.

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Taste again – it should be perfect.

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