Wash the toor dal and soak it in water.
Wash, peel and remove fibers and seeds from pumpkin then cut into one inch cubes.
Grind together coconut, cumin seeds and one pinch of turmeric powder to a smooth paste.
Heat oil in a pan, add shallots, few curry leaves, green chilli, ginger, garlic and saute for few minutes.
Add soaked toor dal, turmeric powder, 2 cups of water and cook the dal until soft.
Add pumpkin, red chilli powder and pepper powder. Mix well, cover and cook till the pumpkin chunks are fork tender.
Now add ground coconut paste and salt. Mix well and switch off the heat when the curry comes to a boil.
Heat 1 tbsp of oil in a pan, add mustard seeds. When they start to crackle, add dried red chilli, curry leaves and fry for a minute. Pour this over the curry and mix well.
Serve with Rice.
