Gently fry onion in ghee or oil until soft. Add garlic, ginger and spices and stir until fragrant and mustard seeds pop. Add pumpkin and lentils and coat in spice mix, then add stock and bring to a simmer.

Cook covered, stirring occasionally for about 40 minutes or until Dahl is thick and soupy. Remove lid towards the end of cooking if you prefer a thicker Dahl. Add tomatoes at the end so they stay fresh. Stir through spinach and coriander just before serving.

Delicious on its own or served with brown rice, shredded vegetables or steamed vegetables. A nice accompaniment is a fresh homemade Cucumber Raita- simply dice some cucumber and add to plain yogurt with a pinch of salt and cumin or garam masala.

Dahl keeps well in the fridge or freezer.

Curry leaves are readily available at an Asian grocer, otherwise substitute with 2 bay leaves.