Pumpkin with Toasted Coconut - beans

Method

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