Rinse well Moong Dal and soak for minimum 2 hours or more. It’s always recommended to soak any kind of lentils for 7 to 8 hours . Soaking for more hours helps to remove the anti nutrients from the lentils which interfere on digestion. As soaking grains will neutralize the antinutrients , drain the soaked water. Again rinse grains with fresh cold water , drain and Its ready to cook .

Soak 1 cup of rice for minimum 30 minutes. Cooking soaked rice helps for proper assimilation of vitamin B6 nutrients in the body.

Heat 2 tablespoon of Ghee/ Clarified butter in a pressure cooker.

Add ½ teaspoon of mustard seeds, 1 teaspoon of cumin seeds, let it splutter.

Now add in curry leaves, ginger, garlic, green chillies, asafoetida and sauté for a minute till raw smell goes off.

Add chopped onions, turmeric powder and sauté till onions turn translucent.

Slide in chopped/grated pumpkin , give a nice stir

Add in chopped tomatoes, mix well and continue to saute for 1-2 minutes.

Now add in garam masala and coriander powder , mix well.

Add soaked moong dal and fry for a minute.

Add soaked rice and mix well.

Pour 4 -5 cups of hot water and salt to taste.

Pressure cook for 1-2 whistles. When pressure settles down on its own , remove lid.

Mix well and garnish with coriander leaves.

Serve hot with ghee/ clarified butter , pickles and papad.