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This could be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I liked, and both were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a third fast-cooking dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, diced into 1-centimeter cubes
1 tablespoon neutral or olive oil
Flaky sea salt
One teaspoon freshly ground coriander
1 tsp cumin powder
150 grams red split lentils, thoroughly washed
1 clove of garlic, skin removed
½ tsp turmeric powder
Juice of 1-2 limes, as preferred
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Spiced Nuts

60 grams cashews
One teaspoon neutral oil, or olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a tsp of salt, and the ground coriander and cumin into a baking tray large enough to hold all the vegetables in one layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, put the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

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

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of each: think of the dal as a completely blank canvas (I used the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re satisfied with the seasoning, then add the butter.

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

Divide the dal between two bowls, cover with the roast squash and chilli cashews, sprinkle with the coriander and serve hot with rice and/or breads.