Mathanga parippu erissery

Ingredients 

Toor Dal/Thuvara Parippu-1/2cup
Pumpkin/mathanga-1 1/2 cup
Chilli powder-1/2tsp
Turmeric Powder-1/4tsp
Salt-to taste
Water-1 1/2  cup
Grated Coconut-1/2 of one 
Cumin seeds-1/4tsp
Shallots -5 no.
Curry leaves-2 strings
Mustard seeds-1/4tsp
Dry red chilli-2
Coconut oil - 2 tsp

Method

Wash and cook dal by adding  water along with salt,chilli powder ,turmeric powder and 1 string of curry leaves.
After 1 whistle remove from the fire and allow to cool .
Then open the cooker and add medium sized pumpkin pieces ..Mix well .
Cook again .
1 whistle is enough .
By that time grind coconut ,cumin seeds and shallot along with small amount of water to a fine paste .
Add this paste to the cooked dal-pumpkin and mix well.
Allow to boil for 10 minutes in low flame stirring occasionally .
Check the salt ,if ur pumpkin is not sweet enough u can add 1 tsp of sugar into it.
For that heat oil and splutter mustard seeds ,then add dry red chilli splits and curry leaves .
Pour over the erisserry and close the kadai for 5 minutes .
Mix well and serve with rice .