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1
To obtain the pumpkin puree, cut wedges of pumpkin removing the seeds & the central 'webbing' , brush with olive oil & bake in a 400 F oven for about 45 minutes to 1 hr. Allow to cool & scoop out the required amount (2 cups) of pumpkin.
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2
In a skillet on low heat, toast the coconut till it turns a reddish brown. Set aside.
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3
Using the same pan, dry roast all the lentils, rice & the fenugreek till they turn a light brown color, add these to the coconut & repeat the process for the sesame & arbol chiles (cut the chiles into pieces to facilitate browning). Toast the sesame till the seeds begin popping.
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4
Combine all the ingredients together and grind to a smooth paste using as little water as possible. Set aside
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5
In a crock pot, combine the pumpkin puree, tamarind extract, turmeric, salt and water and cook on medium heat till the flavors combine (~ 15 min)
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6
Add the sesame & coconut spice blend to the pumpkin mix and simmer on a low heat for about 15 minutes, adding extra water if the mix is too thick. The predominating aroma will be that of the toasted sesame.
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7
Remove from heat, allow to cool. Process in a blender till smooth & strain (the toasted dals & coconut will otherwise add a gritty component to the texture.). Simmer on low heat to maintain the level of warmth you prefer.
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8
Heat the ghee on low heat, add the curry leaves and allow to fry till they're crisp (but still retain their green color)
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9
Serve warm with a dollop of Creme Fraiche or sour cream and garnished with the crisp curry leaves.
