I N S T R U C T I O N S

start by peeling and finely chopping the onions and garlic

rinse the mung beans until the water runs clear

heat the coconut oil in a pot, add your spices, onions, and garlic, and sauté everything until the onions become translucent and fragrant

add your cubed pumpkin and let it sauté a little longer

add the lentils, stir well and deglaze everything with the veggie stock and add thecoconut milk 

let it simmer gently over medium heat and stir regularly to prevent sticking to the bottom of the pot

meanwhile fry your optional pumpkin slices in a pan with coconut oil over medium heat until soft on the inside and crispy on the outside - season with salt and spices to taste

the stew is ready when the mung beans are soft and on the verge of falling apart (you can always add water during cooking if there is not enough liquid)

serve the dal in your bowls and top it with the pumpkin slice.