Pressure cook the pumpkin, dal, green chillies, turmeric and salt. 1-2 whistles are enough.

Meanwhile grind the grated coconut and cumin seeds to a coarse paste.

Once pumpkin is cooked, add the coconut paste, stir and warm the curry. Do not boil.

Do the seasoning - heat oil in another pan, splutter mustard seeds, then add curry leaves and dry red chillies. Pour it over the curry.

Check for salt.