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This could come as a surprise to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has joined my hall of fame. And the key? Blitzing it until very smooth, then serving with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600 grams pumpkin cubes, diced into 1-centimeter pieces
1 tbsp light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
One tsp cumin powder
150g red lentils, thoroughly washed
One garlic clove, peeled
Half tsp turmeric powder
Juice of 1-2 limes, to taste
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

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

Preheat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, oil, a tsp of sea salt, and the ground coriander and cumin spice into a roasting tin large enough to hold all the veg in a single layer, and mix well to cover. Bake for 25-30 minutes, until cooked through and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

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

Stir the lentils and season with citrus juice and sea salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re happy with the flavor, then add the butter.

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

Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, scatter over the cilantro and serve hot with steamed rice and/or flatbreads.