I made this curry for the first time, inspired by Meera's Moroccan Pumpkin & Lentil Soup.
1 cup lentils (whole masur) - soaked for 4 hrs and pressured cooked for 3 whistles
handful of any other hardy bean (I used harbare/brown chana) - cooked
2 cups cubed pumpkin
For tempering - oil, mustard seeds, cumin seeds, asafotida, turmeric, few curry leaves, 1 clove garlic (minced)
Other seasonings per taste - salt, red chilli pwd., cumin pwd, coriander pwd, goda masala or any other curry masala
4 amsul or 1/2 tsp tamarind paste
Cilantro to garnish
Make the tempering by heating the oil, adding the mustard seeds, once they stop spluttering add the rest of the tempering ingredients.
Add the cubed pumpkin, stir well, add 1/2 cup water, cover and cook for 5 mins.
Add the cooked lentils and beans.
Add seasonings listed above.
Stir and cook another 5 minutes or till pumpkin is cooked.
Add the amsul/tamarind paste and water to get consistency desired.
Served garnished with chopped cilantro.
This turned out to be such a tasty curry, perfect with rotis and rice. I will surely be making this again and again.