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300g toor dal (split yellow pigeon peas)

3 tsp ground turmeric

2 tbsp vegetable oil

2 tsp cumin seeds

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp minced ginger or 2cm piece of fresh ginger

1 small bunch coriander, 2-3 small sprigs reserved for serving, remaining leaves and stems finely chopped

3 frozen chillis, finely chopped

480g butternut pumpkin, peeled, seeded, cut into 2cm cubes

½ tbsp dark brown sugar

½ can diced tomatoes

¼ cup (80g) tamarind

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To serve:

Naan bread

10 slices gluten free bread

300g greek yoghurt

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1. Rinse and drain dal, then soak in water in a large bowl for 30 minutes during lunch break. Drain, then transfer to a large saucepan with the turmeric and 4 cups (1L) water. Season with salt flakes. Bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, for 35-40 minutes or until lentils are soft and mushy, stirring occasionally and only in the last 20 minutes of cooking.

2. Meanwhile, place oil and cumin seeds in a large saucepan over medium-high heat and cook, untouched, for 30-40 seconds or until cumin crackles, becomes fragrant and changes colour. Add onion and cook, stirring occasionally, for 3 minutes or until softened. Add garlic, ginger, coriander, both chillies, pumpkin and jaggery.

3. Cook over high heat for 4-5 minutes, stirring occasionally, until mixture starts to caramelise. Stir in tomato and cook, stirring occasionally, for 2-3 minutes until softened, then stir in tamarind puree.

4. Add pumpkin mixture to the cooked dal and stir gently to combine, to not break up pumpkin pieces too much. Sprinkle dal with reserved coriander sprigs.

5. Serve with yoghurt and bread.