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It might be unexpected to many readers, but I do not particularly enjoy of dal. There were just two versions that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has made it into my favorites list. And the secret? Pureeing it until perfectly creamy, then topping with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves 2

600g pumpkin cubes, cut into 1-centimeter cubes
1 tbsp light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
1 tsp cumin powder
150 grams red split lentils, thoroughly washed
1 garlic clove, peeled
Half tsp turmeric
Juice of 1-2 limes, to taste
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

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

Heat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly 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 big pot with 500ml recently boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli and a big pinch of salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with lime 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 of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re happy with the flavor, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in batches in a powerful blender. Sample once more – it should be just right.

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