Pumpkin peas curry - Nutritious and rich in fiber!

Ingredients

Red cowpeas 100g
Garlic 4 cloves
Chilly powder (mild) 1 teaspoon
Turmeric powder ½ teaspoon
Cumin powder ½ teaspoon
Pumpkin 350g
Oil 2 tablespoon
Mustard seeds ¼ teaspoon
Shallots, finely chopped 8 pieces 
Curry leaves
Red chili 1 whole
(Optional) Green chilies (halved) 2 whole
Grated coconut 5 tablespoon
Salt, to taste

Preparation

• Wash the pumpkin and clean the insides, making sure to remove all the seeds and fibers. Skin it and cut into cubes.
• Soak the peas in water for 4 hours. Cook the peas in a pressure cooker with enough water, garlic, chilly powder, turmeric, cumin powder and salt on medium flame until the sixth whistle blows. Once the pressure is released, open the lid and add the pumpkin pieces.
• Cook the pumpkin until the first whistle blows. Spray some water over the lid and open the pressure cooker to avoid overcooking. Transfer the contents to a saucepan.
• Heat oil in a frying pan and add mustard seeds. Once it pops, add onion, curry leaves, red and green chilies and saute until browned. Add the grated coconut and fry until brown. Add this to the pumpkin mix.

Stir and serve hot with plain rice. Enjoy :)