Slow Cooked Butternut Pumpkin And Chickpea Dhal | Donna Hay

Ingredients

• ¼ cup (60ml) ghee (clarified butter)
• 2 onions, thinly sliced
• 4 cloves garlic, crushed
• 1 tablespoon grated fresh ginger
• 2 teaspoons grated fresh turmeric
• 1 teaspoon sea salt flakes
• 2 whole dried chillies
• 1½ teaspoons coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 1½ teaspoons yellow mustard seeds
• 1 teaspoon garam masala
• ¼ teaspoon saffron
• 1 1/2 litres water
• 2 tomatoes, grated
• 2 cups (400g) yellow split peas
• 400g can chickpeas (garbanzos), rinsed and drained
• 2 sticks cinnamon
• 8 cardamom pods
• 1 small sprig bay leaves
• 1.2kg butternut pumpkin, halved and deseeded
• 1 teaspoon grated fresh ginger, extra
• 2 cloves garlic, extra, thinly sliced
• 1 long red chilli, thinly sliced
• ½ teaspoon nigella seeds
• 3 sprigs curry leaves
• ½ teaspoon brown mustard seeds