1. Cook the tur dal in the pressure cooker till it is soft.
2. Soak the channa dal for 10 mins in water.
3. Mmash the cooked tur dal and keep it aside.
4. Chop the pumpkin into small squares and keep it aside.
5. Extract the tamarind juice and keep it aside.
6. Heat oil in a pan and add red chilli and fry for a while.
7. Make sure that the chilli don`t get burnt.
8. Take this in a mixer.
9. Now add coriander seeds, channa dal and fry till the dal turns golden brown color.
10. Move to a mixer along with the red chilli.
11. Add grated coconut along with hing and fry it till the coconut turns golden brown color and add this to the mixer
12. Grind all these ingredients (fried items so far) in the mixer to a fine powder.
13. Add chopped pumpkin in a pan and add water along with salt and turmeric powder till the pumpkin is cooked completely.
14. Once the pumpkin is cooked, add tamarind juice and soaked channa dal and allow the mixture to boil till the raw smell of tamarind goes off and the channa dal is cooked.
15. Add the smashed tur dal and cooked channa dal and ground powder and stir well and when the rasavangi starts to boil, remove from flame.
16. Heat oil in a pan, add the mustard seeds once the oil is hot.
17. When the mustard seeds begins to splutter, add the urad dal and fry it till it becomes golden in color.
18. Add curry leaves and and fry it and add it to the cooked rasavangi.
19. Pumpkin rasavangi is now ready to serve.

Recipe & image courtesy: www.subbuskitchen.com