1. Heat oil and toss in mustard seeds. When the seeds starts popping, add in dried chillies, curry leaves, green chillies and turmeric powder. Cook for about 30 seconds until it becomes fragrant.
2. Add in sambar powder, tamarind juice (discard seeds) and dhal (drained). Bring it to a boil and simmer for a few minutes.
At this stage it will be quite sour. Don't be tempted to add sugar. The sweetness will come from pumpkin
3. Add in pumpkin and tomato wedges. Simmer for about 40 minutes until pumpkin and dhal are tender.
From this step, you can either simmer on the stove or pressure cook for 5 minutes
4. Season with salt, sugar and garnish with chopped fresh coriander.
Cook until pumpkin is tender and dhal is almost disappearing into the sauce
Serve with Pita bread, Naan bread, Chapatti, Puri, any other roti you can think of and of course rice