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It might come as a surprise to many readers, but I am not a fan of dal. There were just two types that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a third quick-cook dal has joined my favorites list. And the key? Blitzing it until perfectly creamy, then topping with baked pumpkin and moreish chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600 grams pumpkin cubes, cut into 1cm cubes
One tablespoon neutral or olive oil
Sea salt flakes
One tsp ground cilantro
One tsp ground cumin
150g red lentils, thoroughly washed
One clove of garlic, skin removed
Half tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60 grams cashew nuts
One teaspoon light oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking 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 mix well to cover. Bake for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

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

Stir the lentils and flavor with lime juice and sea salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in the butter.

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic) in batches in a high-speed blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, top with the baked pumpkin and spiced nuts, scatter over the cilantro and serve hot with rice and/or flatbreads.