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It might come as a surprise to many cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has joined my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams pumpkin cubes, diced into 1-centimeter cubes
1 tbsp light-tasting oil
Flaky sea salt
One teaspoon ground cilantro
1 tsp cumin powder
150 grams red split lentils, thoroughly washed
One garlic clove, peeled
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
One tsp butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashews
One teaspoon neutral oil, or olive oil
A quarter teaspoon red pepper flakes

Heat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, 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. 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 just-boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli and a generous pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re satisfied with the seasoning, then add 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. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the cilantro and enjoy warm with steamed rice and/or flatbreads.