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1
In a dry frying pan, toast the mung beans over medium-high heat, stirring constantly until they begin to brown.
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2
Remove them to a strainer or fine colander and wash them briefly under running water; drain.
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3
Place the beans in a saucepan with 3 cups water and bring to a boil.
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4
Cover, reduce the heat to low, and simmer 20 minutes or until just tender.
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5
Peel the pumpkin and remove the seeds.
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6
Cut into 3/4-inch cubes and measure 8 cups.
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7
Set aside.
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8
Put 1 1/2 cups coconut, the garlic, and the ground masala in a blender or food processor.
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9
Add 1 cup water or more and process the mixture to the consistency of thick pesto.
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10
Set aside.
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11
In a wide deep pan combine the pumpkin, turmeric, cayenne, salt, and 3 cups water.
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12
Bring to a boil, reduce the heat, and simmer, covered, until the pumpkin is tender and begins to break up when stirred (20 to 25 minutes).
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13
Add the cooked mung beans and the coconut paste and stir to combine.
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14
Bring to a boil, then remove from the heat.
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15
In a frying pan, heat the oil over medium-high heat.
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16
Add the mustard seeds and cover.
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17
When the seeds pop, toss in the dried red chilies and fry for a few seconds.
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18
Add 1/4 cup of coconut and stir constantly over medium-high heat until the coconut turns cinnamon-brown and no white remains.
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19
Stir this into the cooked vegetables and heat the mixture until warmed through, adding more water if it dries out.
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20
Remove from the heat and check the salt.
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21
The curry should appear as chunks of pumpkin with a thick sauce.
