Start by bringing a large saucepan to a low - medium heat. Add in the extra virgin olive oil and then add in the turmeric, ginger, cumin, chilli, mustard seeds, gara masala, ground coriander and coriander roots. Stir continuously coating all the spices and the root herbs with the oil for a good 2 -3 minutes till really nice and fragrant, being careful not to burn them.
Add in the diced shallots and garlic and stir through allowing them to cook down and soften. This will take only a few minutes. Now add the passata (or chopped tomato), apple cider vinegar plus the salt and pepper, stirring through well and continuing to do so for a few minutes.
Now add the pumpkin and the mung beans and stir through coating them well in all the spices. After a few minutes add the stock. Bring the dhal to a boil then turn it down to a very low simmer. Leave to cook for around 30 minutes until the mung beans are soft and the pumpkin has broken down into the dhal.
Serve with brown rice and topped with lots of fresh coriander, papadams and pan seared spinach.