1. Combine the topping ingredients in a small bowl and set aside until ready to serve.
2. Preheat the oven to 180C.
3. Toss the pumpkin with the ghee and curry powder and place the pieces on a large baking tray lined with baking paper. Roast for about 30 to 40 minutes or until golden,caramelised and cooked through. If the spice coating looks like it is burning,reduce the temperature to 160C.) Add the broccolini to the tray for the last eight to 10 minutes of cooking.
4. Meanwhile,make the dhal. Combine the dhal ingredients in a medium-sized saucepan and over medium heat. Simmer,covered,until the lentils are breaking down (about 20 to 25 minutes).
5. For the onion mixture add the rice bran oil to a small saucepan. Add mustard seeds,red onion and curry leaves and cook,stirring constantly to prevent catching,until the onion has softened and the mixture is fragrant.
6. To serve,add the dhal,pumpkin and broccolini to a serving platter. Top with the onion mixture and peshwari topping. Serve with steamed rice (optional).
More dhal recipes
Find more of Katrina Meynink's recipes in theGood Food Favourite Recipes cookbook.