Chop the yellow pumpkin into big chunks. Wash tur dal.
Pressure cook both pumpkin and tur dal together in enough water for 4-5 whistles and keep aside.
Heat a pan and dry roast chilies, coriander seeds, cumin seeds, fenugreek seeds, channa dal for 3-4 mins over low flame till they turn golden brown. Keep aside to cool.
Place the roasted spices in a mixie jar and powder finely.
Soak tamarind in hot water and extract pulp and keep aside.
Mash the cook dal and pumpkin mixture well and keep aside.
Heat oil in a pan. Add mustard seeds, when they crackle add the chopped onions and cook till it becomes translucent.
Add chopped tomatoes and cook it turns mushy.
Add tamarind pulp, turmeric powder and bring to a boil
Add finely ground spice powder, asafetida, curry leaves and salt and simmer for 5 mins.
Add the cooked dal mixture, 1/4 to 1/2 cup water to the consistency and mix well. Simmer for 10 minutes.
Add coriander leaves and Jaggery and take off the stove.