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This could come as a surprise to some readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with rich cream. But now a third fast-cooking dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves two

600 grams pumpkin cubes, diced into 1-centimeter cubes
1 tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
1 tsp cumin powder
150 grams red lentils, thoroughly washed
1 garlic clove, peeled
Half tsp turmeric powder
Lime juice from 1-2 fruits, to taste
One tsp butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashews
1 teaspoon light oil, or olive oil
¼ tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a large pan with 500ml recently 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 salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need quite a lot of both: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and sampling until you’re satisfied with the flavor, then add the butter.

My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Sample once more – it should be just right.

Portion the lentils between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and enjoy warm with rice and/or breads.