Cook the dal until very tender and a bit mushy by heating up the dal, 4 cups water, and 1 tsp salt in a medium saucepan for about 40 minutes.
While that is cooking, heat the oil in a deep sauce pan on medium and add mustard seeds, fennel seeds, cumin seeds, and dried coconut. Cook for about 5 minutes until the house smells spicy.
To the large saute pan, add the ghee, chopped onion, chili, and garlic and saute them for 2-3 minutes.
Now add in tomatoes, red chili powder, coriander powder, turmeric powder and salt. Again saute for 2-3 minutes.
Finally, add in the tamarind juice, water, brown sugar, pumpkin, and sambar powder and bring to a low boil for 4-5 minutes.
Stir in the dal and garnish with cilantro.
*You roast the pumpkin using the method in one of our other posts: letstacoboutitblog.com/roasted-pumpkin