Sweet Pumpkin Huli Tovve

This is a typical kannada brahm dish...Soo very tasty, the thick texture from the freshly ground spices and also the flavours of spices infused with cinnamon and kapok buds(marati moggu). This kapok buds has a unique flavour and taste and it is more enhanced when mixed with cinnamon..oohh they compliment each other so very well.
It is not a very commonly used spice, atleast me, I would use this only for huli tovve and one more brinjal and potato pulao. But the very typical way of eating this dish is with kadhi/mor kuzhambu/majjige huli. Huli any way denotes sambhar  in kannada. This dish is just a sambhar with different spice twist. This huli/sambhar is mixed with hot rice, ghee and as a side dish, it is majjige huli/mor kuzhambu/kadhi..heavenly.
The vegetables used for this dish is either sweet/yellow pumpkin or ridge gourd.
Only any one of these.

Ingredients:
Sweet/Yellow pumpkin - 1/2 kilo, cleaned and cut into 1 inch cubes,
(It is up to you to whether to retain the skin or remove, I have removed the skin),
Toor dal - 11/2 cups,
Turmeric - 1/2 teaspoon,
Tamarind - Medium lemon size, soaked in warm water,
Jaggery - 1/2 a medium lemon sized,
Salt.

For Roasting and Grinding:
Oil - 2 teaspoons,
Chana dal - 1 fist ful,
Coriander seeds - 1 fistful,
Urad dal - 1/2 teaspoon(optional),
Cinnamon - 2 inch peice,
Marati Moggu/Kapok buds - 5,
Red Chillies - 10-12,
Asafoetida - a fat pinch,
Coconut - 1/2 cup.

For tempering:
Oil - 1 teaspoon,
Mustard - 2 teaspoons,
Asafoetida - a fat pinch,
Curry leaves - 20.

Method:
Pressure cook toor dal with enough water and turmeric and keep aside.
In a another pan cook cut pumpkin with little salt and little water until just done.
Do not throw the vegetable cooked water. Reserve it .
Fry the ingredients in oil, under roasting table (except coconut) until the dals are brown.
Add coconut and fry for a minute and grind with water to a smooth paste.
In medium large saucepan add vegetable cooked water, salt, extracted tamarind juice and jaggery and boil.
Once they all blend together and start boiling, they give a nice aroma of tamarind and jaggery.
Now add ground paste and boil for 3-4 minutes.
Add dal and cooked vegetable and allow to boil for few seconds.
Remove from heat and temper the ingredients under the tempering table.
Enjoy.

Note:
This sambhar should be thicker than the normal smabhar.
I have added a bit less jaggery as the pumpkin is itself sweet. But if you are using ridge gourd, then use a little more of jaggery. It should be a well balance of spice, sweet, tangy and salt.