Pressure cook dal, pumpkin, green chilies, pepper corn, salt with 1 ½ glasses of water for 2 to 3 whistles.
Heat a pan with ghee for tempering, add cumin, mustard, red chili, once they begin to splutter, add curry leaves and hing. Mash the dal to smooth & pour the dal and water if needed to adjust the consistency.
Add amchur powder, let the dal begin to bubble up. Off the heat.
Serve dal pumpkin with rice or chapathi. You can refrigerate and use up within 48 hours.