FODMAP friendly daal inspired 'not quite daal' - George Eats

Ingredients

• 100-150 g red lentils (soaked overnight (see notes))
• 40-60ml (2-3 tablespoons)* oil of choice (I used vegetable oil)
• 20 or so curry leaves (reserve the remainder for the top optional)
• Coriander stems (washed and chopped (only if you’re garnishing with coriander, can be omitted))
• 50 g spring onion greens (chopped)
• 50-100 g freshly grated ginger
• 2-4 tablespoons (yes, tablespoons) ground cumin
• 1/2 - 1 tablespoon garam masala (use less for fresher spice blends)
• 1/2 teaspoon ground turmeric (you could also use fresh to taste)
• Chilli flakes or powder (to taste (optional))
• 1 - 1 1/2 teaspoons salt (or to taste) (I used table salt)
• Fresh pepper (to taste)
• 250-500ml (1-2 cups)* water
• 2 medium carrots (grated)
• 300-400 g Japanese or Kent pumpkin (grated (see notes))
• 1 X 400g tin plain chopped tomatoes
• 1 X 400g tin coconut milk (check that it doesn’t contain inulin)
• Juice of 1/2 a lemon (to taste)
• Remaining curry leaves
• 1 bunch coriander (optional)
• Tadka (optional (see notes))
• Lactose free greek yoghurt or plant based yoghurt (optional)
• Rice (to serve)