Curd (Yogurt) Curry

Soak toor dal , channa dal and corriander seeds in water for 1/2 hr.

Grind coarsley soaked dals, coconut, cumin , pepper and green chillies.

Cut the white pumpkin into small cubes, pressure cook the cubes adding enough water. (just one whistle)

Beat the curd well (not too watery like buttermilk, but little thicker) and add the ground paste to this curd and crushed ginger.

Heat little oil  in a pan and pop mustard , red chilly, asafoetida, curry leaves.

Now add the curd mixture , turmeric powder and allow it to boil for a minute.

Add the cooked pumpkin cubes and cook it in low flame for few more minutes.

Finally add salt and garnish with cilantro.

Enjoy with white rice and a piece of pickle.

Note: You can also use bottle gourd instead of white punpkin. But white pumpkin iIs perfect for this