500 ml thick curd
200 gms boiled and crushed pumpkin
1 tbsp oil
1 tbsp chana daal
1 tbsp urad daal
few curry leaves
pinch of hing
1/2 tsp mustard seeds
1/4 tsp chilli powder
Salt to taste
Beat curd , salt with pumpkin and adjust consistency with water.
Heat oil and add hing, mustard seeds and let them crackle.
Add daals and curry leaves, and let them color.
Add chilli powder and and let it colour.
Pour in the curd and mix well.
Refrigerate before serving with biryaani or food of your choice.