Dhal Curry with Pumpkin

Place red lentils in a fine-mesh sieve and rinse under cold running water until water runs clear. Set aside.

In a heavy-bottomed pot, warm 2 tablespoons of oil over medium heat. Add shallots, and cook until they start to soften. Add garlic and ginger, and sauté for another minute, until fragrant. Remove about half of the shallot mixture and set it aside to use later as a topping (this is the “choke” or fried garlic topping).

To the remaining shallot mixture in the pot, add turmeric and whole dried chilies (if using). Stir for 30 seconds, being careful not to burn them.

Add the rinsed lentils, coconut milk, and water (or broth). Stir and bring to a gentle boil, then reduce heat to low and cover. Cook for 20 minutes because red lentils will begin to break down.

Add pumpkin cubes and salt. Stir well and cover. Let it simmer gently for another 20-25 minutes, or until the pumpkin is completely tender and the lentils have dissolved into a creamy mass. Stir occasionally to ensure neither sticks.

Once the lentils and pumpkin are fully cooked, season with salt to taste, remembering the topping is salty too. If the dhal appears too thick, swirl in a little hot water; if too thin, let it bubble uncovered for a few minutes to concentrate.

Place a small or large frying pan over high heat with the remaining 1 tablespoon of oil. When the oil is shimmering, quickly reheat the reserved shallot mixture (the “choke”) in the pan until the garlic turns golden and edges get pleasingly crisp. Take care not to burn it.

To serve properly, ladle dhal curry into bowls and support each with a generous spoonful of the fried shallot and garlic choke poured over the top, then settle droplets of fresh cilantro here and there.