For tempering - mustard seeds, asafetida, curry leaves
Cook the pumpkin with some water and turmeric and set aside. Separately cook the moong dal and set aside.
In a dry saute pan, roast the coriander seeds, urad dal, peppercorn, cumin and coconut. Grind to a coarse mixture.
Heat 2 cups of water in a saucepan. Add the ground ingredients and the pumpkin and bring to a boil. Add the cooked moong dal and let it combine together and cook for 6-7 minutes.
Meanwhile, heat the saute pan with a little bit of oil and add the ingredients for tempering. When the mustard seeds start to splutter, add the tempering to the curry.
Remove from heat. Serve hot with rice or roti.