Cook the dal with 1 ½ cups water, in a pressure cooker (3 whistles) or on a stovetop until their cores are soft.
Place a deep pan over medium heat and drizzle 2 tbsp of olive oil.
As the oil heats up, add cumin seeds followed by ginger and garlic. Saute for a minute.
Add chopped onions and continue to saute until they are transparent.
Add the cubed pumpkins and close the lid.
Cook them until the pumpkin pieces are soft.
Remove the lid and add the spices (Turmeric powder, Chilli powder, Sambar powder, and Garam Masala) one by one and continue to stir well.
Now, add the cooked toor dal and salt to taste.
Mix well. Add a little more water, if it appears too thick.
Cover the lid and simmer for 6-8 minutes.
Add lemon juice and chopped cilantro and switch off the heat.