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How to Prepare
Cook the toor dal in a pressure cooker with 5 cups of water and a pinch of turmeric until soft (about 3 whistles). Mash it and set aside.
In a blender, grind the grated coconut, roasted chana dal, cumin seeds, coriander seeds, dried red chilies, and a little water to make a smooth paste for the sambar masala.
Heat oil in a large pot over medium heat. Add mustard seeds and let them splutter.
Add curry leaves, asafoetida, and chopped pumpkin pieces. Sauté for 5 minutes.
Add tamarind extract, turmeric powder, salt, and 6 cups of water. Bring to a boil and cook until the pumpkin is tender (about 10-12 minutes).
Stir in the ground sambar masala paste and cooked toor dal. Mix well and simmer for another 10 minutes, adjusting consistency with water if needed.
Garnish with chopped coriander leaves and serve hot with rice or idli.