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1
Bring the lentils, pumpkin, and water to a boil in a heavy pot.
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2
Remove any surface scum that collects on top.
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3
Add the turmeric and salt and reduce the heat to low.
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4
Cover, leaving the lid slightly ajar, and simmer gently for 20-30 minutes or until the lentils become soft and mushy and the pumpkin is fully cooked.
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5
Stir often to prevent sticking.
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6
Set aside.
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7
Heat the oil in a large saucepan over medium heat.
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8
Add the cumin seeds and let them sizzle for 3-4 seconds.
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9
Add the dried red chili peppers, curry leaves, garlic, ginger, green chili peppers, tomatoes, and Asian red chili powder or cayenne pepper.
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10
Cook, stirring constantly, for 1 minute.
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11
Add the cooked lentils and pumpkin to this mixture.
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12
Mix well, adding more water as needed.
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13
The consistency should be like a soft porridge.
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14
Taste for seasoning and add salt if needed.
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15
Stir in the fresh coriander leaves and lime juice.
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16
Transfer to a serving bowl, serve hot.
