Heat the oil for the masala in a large frypan. Add all the masala ingredients except for the coconut and stir fry on medium heat for about three minutes until dal and seeds begin to turn brown and a strong aroma is given off. Place in electric blender with coconut and add just enough water to turn the mixture into a smooth paste (about 1/2 cup water or as needed). Remove paste from blender and set aside.
Heat the ghee in a large pot on medium heat. Add the seasoning ingredients. When the mustard seeds begin to pop, add the ginger. Stir fry for approximately 1 minute. Then add the pumpkin, toor dal, salt and turmeric. Stirfry another minute making sure the seasoning is well mixed with the vegetables and dal. Add half of the chopped dill (1/4 cup). Add water and bring pot to the boil. When boiling, place lid on the pot and reduce heat to very low. Cook, covered, for approximately 35 mins or until the dal is soft. Lift the lid occasionally to stir the contents and add more water if necessary. After the 35 mins above, add the masala paste, sugar and lemon juice. Cook, uncovered, for a further 5 to ten minutes. Garnish with the remaining dill leaves and serve hot with steamed rice.