Wash and peel pumpkin slice, remove the seeds and cut into small pieces.

Wash and cut shallots, soak tamarind in ½ cup of water.

Wash toor dal, add water, turmeric powder, and asafoetida, pressure cook for 2 whistles.

Heat oil in a pan/pressure cooker, add mustard seeds, let it splutter, then add curry leaves, urad dal, and red chilis.

Then add shallots, give a quick stir.

Then add pumpkin pieces, sauté for a minute, then add sambar powder and salt.

Add cooked dal, tamarind pulp, pressure cook for one whistle.

Serve hot with rice and curry.