Cook the toor dal in 3 cups of water till soft.
Heat oil in a heavy bottomed pan. Add mustard seeds and let them pop. Now add the cumin seeds and let them sizzle.
Add the onion and curry leaves and cook till onion turns soft.
Now add in the asafoetida, green chili and ginger-garlic and cook for a minute till the raw smells goes away.
Add the tomato and turmeric powder and cook till mushy.
Add the red chili powder, coriander powder and salt and give a mix.
Add the cubed pumpkin and little water and cook till pumpkin is soft. Mix in between to avoid burning and splash with some water if needed.
When the pumpkin is cooked, add the dal and adjust the water if needed. Simmer for 10 minutes and finish it some lemon juice and coriander leaves.
Serve the pumpkin dal with rice and pickle.