Ingredients:

375g of split red lentils

1kg Pumpkin, peeled and diced

200g baby spinach, washed

60g vegetable oil

10g garlic, minced

20g ginger paste, fresh

240g onions, finely sliced

7g salt

2g ground cinnamon

1g ground bay leaves

2g ground cardamom

5g turmeric

10g ground coriander

5g ground cumin

3g chilli powder

5 garam masala

80g green chillies, sliced

60g desiccated coconut

Method:

• Place the pumpkin on to a baking tray, drizzle with oil and bake in a 180C oven until tender. Once removed spread the coconut on a tray and bake for 3-5 mins until it begins to brown, set aside.
• Dry roast the lentils for 7–8 mins, stirring constantly. Once done, immediately pour into a bowl filled with cold water. Make sure that the water is about two inches above the lentils
• Soak for 15 mins. Once soaked, rinse a few times until the water runs clean, drain and set aside
• Heat the oil in a large, deep frying pan over a medium-high heat and add the crushed garlic and ginger. Fry for around 2 mins until golden
• Add the onions, spices and salt and cook for 8–10 mins until golden. Pour in 100ml water and simmer for 2–3 mins until the onions are soft
• Add the lentils and stir, then add 400ml water. Bring to a gentle simmer and cook for 20 mins, covered, stirring once or twice
• Once the water is absorbed, stir in another 500ml water. Bring to a simmer then turn the heat to low and add the green chillies. Cover and cook for 20 minutes, by which time the lentils should have almost completely absorbed all the water, take off the heat and stir through the spinach and pumpkin, allow to stand for 5mins.
• Serve in a bowl and sprinkle over the toasted coconut. Serve with poppadums and mango chutney.