White Pumpkin – Diced into medium size cubes – 2 cups
Sprouted Moong Dal – ¾ Cup
Shredded Fresh Coconut – 2 Tablespoons (Frozen is fine, but needs to be thawed)
Green Chillis – 2
Pepper – ½ teaspoon
Cumin Seeds – 1 teaspoon
Mustard Seeds – 1 teaspoon
Oil – 1 teaspoon
Coconut Oil – 2 teaspoons
Grind the Coconut along with Green Chillis, Cumin and Pepper and Keep it aside.
Heat oil in a Pressure Pan or a Kadai Pressure Cooker. Tamper the Mustard Seeds, and add Asafoetida. Add the Pumpkin and Sprouted Moong and Fry for a Minute. Add only 1-Cup Water and Stir. Close Closed until Pumpkin and the Moong are Cooked. If using a Pressure Pan, cook for 1 whistle. Then add Salt and Stir. Now, add the Ground Coconut and Stir. Let the Content Heat up. Remove from Heat when it starts to boil. Add the Curry Leaves and Coconut Oil and Stir. Serve for Rice or Chapathis.
Pressure Cook Pumpkin and Moong together for 1 or 2 whistles, using just enough Water.
Heat oil in a Kadai. Tamper the Mustard Seeds, Add Asafoetida. Add the Cooked Vegetables. Add salt. Add the Ground Coconut. When it comes to a Boil, Remove from Heat. Add Curry Leaves and Coconut Oil. Serve Warm.