• Soak chana dal in the water for 20 minutes.
  1½ tablespoon chana dal
• Start by peeling off the skin, removing the seeds, and cutting the flesh into small cubes.
• Add a pinch of turmeric powder and a teaspoon of salt and cook the ash gourd directly in the pan with little to no water, over medium heat.
  2 pound white pumpkin (Ash gourd)
• Add the grated coconuts, green chillies, soaked chana dal, and cilantro inside the blender and add 1 ¼ cup of water.
  4 green chilies, 1 cup grated coconut, 2 tablespoon cilantro
• Blend at high speed for a few minutes until it forms a thick, fine paste-like consistency.
• Once the ash gourd is cooked, add the ground coconut-chana dal paste and continue to stir.
• Pour in the (vegan) yogurt/buttermilk and bring everything to a gentle boil.
  1 cup buttermilk (½ cup yogurt + ½cup water)
• Add water (1-2 cups) as required to get the desired consistency.
• Let the mixture come to a boil. You will notice that the curry thickens as it boils.
• Stir for 1-2 mins and turn the heat off

Prepare the tempering.

• Heat oil in a small pan. Temper with mustard seeds, cumin seeds, methi seeds, hing & curry leaves. When the mustard crackles, add red chili, saute for 10 seconds and pour the tempering over majjige huli curry.
  2 teaspoon coconut oil, ½ teaspoon mustard seeds, pinch methi seeds, 6 curry leaves, ½ teaspoon cumin seeds, 1 red chili