Pressure cook the urad dal with 1 cup water and salt until soft (approximately two whistles).

Drain the cooked dal and set aside.

Preheat the oven to 180°C (350°F) for 10 minutes.

Arrange the pumpkin slices on a baking tray.

Drizzle with olive oil, salt, and pepper.

Roast for 20 minutes, or until the pumpkin is soft and lightly crisp.

In a mixing bowl, combine the roasted pumpkin, cooked dal, and orange segments.

In a small bowl, whisk together orange juice, olive oil, salt, and pepper until emulsified.

Pour the dressing over the salad and toss gently.

Serve on a plate and garnish with fresh coriander leaves.