In a heavy bottom pan, heat the oil.
When the oil is hot enough, add mustard seeds and let it splutter.
Next add channa dal, urad dal and green chillies and fry until the dal is light brown.This usually takes about a minute.
Add hing, stir and then add pumpkin. Sprinkle little water and stir it gently.
Cover the lid and let it cook on medium for 4-5 minutes.
The pumpkin should be soft to touch, but should not lose its shape.
This can be garnished with grated coconut, chopped cilantro and served as a stir-fry.
Meanwhile, grind the ingredients mentioned in the coconut-mustard chutney.
Then add this chutney to the pumpkin stir-fry, along with yogurt. If it is too thick, add water to get a slightly thinner consistency.
Add salt to taste. Garnish with cilantro.
Serve it with white rice or pulav.