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Place the lentils and split peas in a fine sieve and rinse under a running tap until the water runs clear.
Add the rinsed lentils and split peas to the bowl of a large slow cooker, along with the onion, coriander stems, ginger, pumpkin, spices, curry leaves and tamarind paste.
Pour in enough water to cover the mixture by 1cm.
Set the slow cooker to low and cook for 8–12 hours, or until the pumpkin is tender and the lentils are soft.
Stir in the coconut cream, season with salt and pepper, and switch the slow cooker to high while you prepare the tadka.
Heat ghee or olive oil in a frying pan over medium-high heat.
Add garlic, mustard seeds, and curry leaves (stand back as it may splatter).
Sauté for 1–2 minutes until aromatic and crispy.
Stir in the tomatoes and cook for another 1–2 minutes until slightly softened.
Stir most of the tadka into the slow-cooker mixture.
Ladle the curry into bowls, garnish with the remaining tadka and fresh coriander leaves, and serve with warm flatbreads for dipping.