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This could be unexpected to many readers, but I am not a fan of dal. There were just two types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams butternut squash flesh, cut into 1-centimeter pieces
One tbsp neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
1 teaspoon cumin powder
150g red lentils, rinsed well
1 garlic clove, peeled
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
1 tsp dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashew nuts
1 teaspoon light oil, or olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, oil, a teaspoon of salt, and the ground coriander and cumin into a roasting tin big enough to hold all the veg in one layer, and toss thoroughly to cover. Bake for 25 to 30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

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

Whisk the dal and season with citrus juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I added the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re happy with the seasoning, then add the butter.

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Sample once more – it should be just right.

Portion the lentils between two dishes, cover with the roast squash and spiced nuts, sprinkle with the coriander and serve hot with rice and/or flatbreads.