• Finely chop onion. Drain and rinse red lentils.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. • Add ginger paste, Mumbai spice blend and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk, tomato paste and vegetable stock powder. Stir to combine.

• Add peeled pumpkin pieces and lentils to the saucepan, then season with salt and pepper. Bring to a simmer, then cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-22 minutes. TIP: If the dhal is looking a little dry, just add a splash of water

• While the dhal is simmering, finely chop coriander. • In a small bowl, combine coriander and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season.

• When the dhal has 10 minutes cook time remaining, brush some herb oil over both sides of a mini flourtortilla. • Heat a medium frying pan over medium-high heat, then add a tortilla. Cook until golden, 1-2 minutes each side. • Transfer to a paper-towel lined plate and repeat with the remaining tortillas and herb oil.

• Tear herby flatbreads in half. To the dhal, add baby spinach leaves, stirring until wilted, 1 minute. • Divide Indian pumpkin and coconut dhal between bowls. • Dollop with Greek-style yoghurt and serve with herby flatbreads. Enjoy!