Another of my mom's pumpkin recipes for Charishma. According to my mom yellow pumpkin (the Halloween kind) is best for this recipe, but I don't see why you can't try other varieties. Then again, I'm always the rebel ;-)
Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes).
Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).
Add the contents of the frying pan to the lentil-pumpkin mixture.