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1
Heat ghee in large saucepan; cook onion, garlic, ginger, chili, celery and carrot, stirring, until vegetables soften.
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2
Add spices; cook, stirring, until fragrant.
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3
Add lentils, undrained tomatoes and stock; simmer, covered, stirring occasionally, about 1 hour or until lentils are tender.
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4
Stir in coconut milk, peas and cilantro; season to taste.
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5
Meanwhile, boil, steam or microwave pumpkin and potato until tender; drain.
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6
Mash pumpkin and potato with butter in medium bowl until smooth.
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7
Preheat oven to 425F.
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8
Oil four deep 1 1/4-cup ovenproof dishes.
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9
Divide lentil mixture among dishes; top with pumpkin mixture.
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10
Bake, uncovered, about 20 minutes or until browned lightly.
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11
Sprinkle with black sesame seeds if you like.
